Cherries Jubilee

By á-708

This dish is generally attributed to Auguste Escoffier, allegedly in honor of one of Queen Victoria's many jubilees. Regardless of its provenance, it has been delighting diners for a very long time. It is traditionally finished in a chafing-dish at table side. You may complete the preparation on the stove, but some of the drama will be lost.

Ingredients

• 1 1lb. (450 g) can of pitted sour red cherries (drain and reserve juice)
• Rind of 1 lemon, grated
• 1/4 cup plus 3 Tbs. granulated sugar
• 1/8 tsp ground cinnamon
• 1/2 cup plus 4 Tbs cognac (or rum, kirsch, or spirit of your choice)
• 1 Tbs cornstarch
• Vanilla ice cream

Details

Servings 2

Preparation

Step 1

Combine the drained cherries, lemon rind, 1/4 cup sugar, cinnamon, and 4 Tbs. cognac in a small bowl and allow cherries to macerate for at least one hour. When ready to prepare, drain the macerating juices from the cherries and blend the liquid with cornstarch and with 3 or 4 Tbs of the reserved canning juices. Heat until thickened, adding more of the cherry juice if needed. Before entering the dining room stir in the cherries and heat through. To flambe, add the cherry mixture to the chafing-dish, sprinkle with 3 Tbs granulated sugar and add 1/2 cup cognac. Heat and ignite vapor with a lighted match. Stir with a log handled metal spoon until the flame dies down. Serve over vanilla ice cream. Serves 2 to 4.