Today we’re going full classic with Cherries Jubilee — the dramatic, flaming dessert that never fails to impress. This timeless treat features juicy cherries cooked with sugar and lemon, finished with a flourish of flambéed liqueur, and generously spooned over creamy vanilla ice cream.

A Little History Behind the FlamesCherries Jubilee was created by the legendary French chef Auguste Escoffier. He prepared this show-stopping dessert to honor one of Queen Victoria’s Jubilee celebrations — most historians believe it was for her Diamond Jubilee in 1897. The dish quickly became a favorite in fine dining rooms around the world, and it’s easy to see why: it’s equal parts theatrical and delicious.

While the original recipe used Kirschwasser (a clear cherry brandy), many modern versions swap in rum, brandy, or even Kirsch for that signature flambé effect.

Classic Cherries Jubilee Recipe

Serves 4–6
Prep time: 10 minutes
Cook time: 15 minutes Ingredients

• 1 lb fresh cherries, washed and pitted
• ⅓ cup sugar (adjust to taste)
• 1 lemon (2 wide strips of zest + juice of half the lemon)
• ⅓ cup rum, Kirschwasser, or brandy
• Vanilla ice cream, for serving

Instructions

1. Prep the cherries
   Wash and pit the cherries. Place them in a large skillet along with the sugar. Use a vegetable peeler to remove two wide strips of lemon zest and add them to the pan. Squeeze the juice of half a lemon over everything. Stir to coat the cherries evenly.
2. Cook the cherries
   Cover the skillet and cook over medium-low heat for about 4 minutes, until the sugar dissolves.
   Uncover and increase to medium-high heat. Cook for another 5 minutes or so, until the cherries release their juices and the mixture becomes beautifully syrupy.
3. The Flambé Moment (the fun part!)If using a gas stove:
   Pull the pan off the heat. Add the rum. Using a long match or one held with tongs, carefully ignite the alcohol. Gently swirl the pan until the flames naturally subside, about 30 seconds.If using an electric stove:
   Warm the rum in a small saucepan over medium-low heat. Carefully light it with a long match, then pour the flaming rum over the cherries. Swirl the pan lightly until the flames go out.
4. Serve Immediately
   Ladle the warm cherries and their glossy sauce over scoops of vanilla ice cream. The contrast of hot cherries and cold ice cream is pure magic.

Pro Tips for Success

• Use fresh, ripe cherries in season for the best flavor. Frozen pitted cherries work in a pinch — just thaw and drain them first.
• Don’t skip the lemon zest and juice — they brighten the sweetness perfectly.
• Safety first! Keep a lid nearby in case you need to smother any flames, and never lean over the pan while igniting.
• For a non-alcoholic version, you can skip the flambé and simply simmer the cherries with a splash of cherry juice or extract.

Cherries Jubilee is more than just a dessert — it’s a celebration on a plate. Whether you’re marking Cherry Dessert Day or just want to treat yourself (or wow your guests), this recipe delivers elegance with a side of excitement.