Somewhere between 1887 and 1897, a brilliant chef by the name of Auguste Escoffier prepared a very special dish for one of Queen Victoria’s Jubilee celebrations. It consisted of cherries mixed with liqueur, which was then flambéed and served over vanilla ice cream. On that day, the delicious dish was born—Cherries Jubilee.
In honor of National Cherries Jubilee Day, check out this easy recipe!
Ingredients
2 (15-ounce) cans of whole Bing cherries in juice (Drain juice and reserve.)
1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup kirsch or cognac, warmed
2 pints vanilla ice cream
1 Wicked Jack’s Tavern Butter Rum Cake
Directions
In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch/sugar mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur. Then, flame the pan to burn off alcohol. Remove cherries jubilee from heat.
Place a slice of Wicked Jack’s Tavern Butter Rum Cake at the bottom of a dish. Add two scoops of chocolate ice cream. Pour cherries jubilee over the entire dessert!
