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Classic Cherries Jubilee is a timeless dessert that adds a touch of elegance to any occasion, with its dramatic flambé presentation and rich, luxurious flavors.
Know Before You Scroll
Servings: 4
Prep: 10 minutes
Cook: 10 minutes
Total Time: 20 minutes
Sweet, syrupy cherries with a caramelized, citrusy edge and a warm boozy finish. Poured over creamy vanilla ice cream? It’s hot-cold, rich-fruity magic in a bowl.
Beginner-friendly with a bit of flair. If you can light a match, you can flambé like a dessert boss.
Cherries (fresh or frozen), light brown sugar, granulated sugar, lemon juice or orange juice, Kirsch or Cognac, cornstarch, water, vanilla ice cream
Large skillet or saucepan, small bowl, wooden spoon, long lighter or match, ice cream scoop.
Flambé safely: turn off the heat before adding the liquor, then light with a long match and stand back. Don’t skip the drama, but keep it safe.
Use frozen pitted cherries straight from the bag—no pitting, no thawing, no problem.
No Kirsch? Cognac, rum, or even brandy works just fine. Out of vanilla ice cream? Try it over pound cake, yogurt, or cheesecake.
Classic Cherries Jubilee
I first tried Cherries Jubilee while living in England during the Queen’s Jubilee, and let me tell you—it was everywhere. The whole country was celebrating, and this dessert felt like the perfect mix of festive, nostalgic, and just a little bit fancy. Since it’s traditionally made tableside, it was surprisingly easy to learn, and I’ve kept the recipe totally classic—because honestly, why mess with a dish that’s been charming people since the 1800s?
It starts with fresh or frozen cherries simmered down with sugar and a splash of lemon juice into this glossy, sweet-tart syrup that smells like pure magic. Then comes the fun (and slightly dramatic) part: adding cherry liqueur and flambéing it. This quick flame burns off the alcohol and deepens all the rich, grown-up flavors that make it so good over vanilla ice cream.
Fire Optional
If the idea of lighting alcohol on fire makes you panic a little—don’t worry. I totally get it! It sounds way scarier than it actually is. You’re just gently warming the brandy and lighting it with a long match or lighter—no big fireballs, just a quick, controlled flame that’s gone in seconds. And if you’re still not into it? Skip the flame and let the alcohol simmer out on the stove. You’ll still get all the cozy cherry-brandy flavor without the drama.
Ingredient Notes
Use sweet or sour cherries—this recipe works beautifully with any kind! Fresh, frozen, or even jarred cherries all do the job. We used frozen cherries when we shot this recipe because it was out of season, and it turned out delicious.
No fresh cherries? No problem. Frozen cherries (no need to thaw), jarred cherries, or even canned cherries in juice will all work here. Just avoid ones packed in heavy syrup—too sweet!
I opted for Kirsch which is a clear cherry brandy that’s traditional for Cherries Jubilee and gives the most authentic flavor.
Regular brandy or Cognac will work in a pinch. For a non-alcoholic version, try cherry juice with a drop of almond extract—no flambé, but still big flavor.
Fresh lemon juice adds brightness and balances the sweetness of the cherries and sugar.
I never recommend bottled lemon juice because it just doesn’t taste good. Orange juice is a better option but will slightly change the flavor profile.
This recipe uses a combo of light brown sugar and granulated sugar to create a rich, balanced sweetness. The brown sugar adds a hint of molasses and warmth, while the granulated sugar keeps the sauce smooth and glossy.
You can use all granulated sugar if you don’t have brown sugar—it’ll still taste great, just a little less caramel-like. Dark brown sugar works too, but will give the sauce a deeper flavor and darker color.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Prep the Cherries
If you’re using fresh cherries, you’ll have to pit them and then set them aside. If you’ve got frozen cherries, no need to thaw they’ll just go straight into the pan.
Start the Sauce
Grab a large skillet and get it warm over medium heat. Toss in your sugars—yep, both kinds—and a splash of lemon or orange juice. Stir it all around until everything’s melted and it starts to bubble just a bit.
Add the Cherries
Now add in those gorgeous cherries. Stir them into the syrup and let them cook for about 5 to 7 minutes. They’ll get soft, juicy, and start making this dreamy red sauce. Yes please.
Thicken It Up
If you want a slightly thicker sauce, whisk up a quick slurry with cornstarch and water. Stir that into the cherries and give it a minute or two to work its magic. Total glow-up moment.
Flambé Time!
Okay, now for the fun part. Take the pan off the heat and pour in your Kirsch or Cognac. Carefully light it up with a long match and let the flames do their thing—about 30 seconds. It’s quick, dramatic, and super impressive.
Serve It Up
Scoop up some vanilla ice cream, drizzle that warm, boozy cherry sauce all over the top, and get ready for dessert dreams to come true.
Looking to take your Cherries Jubilee to the next level? Spoon it over vanilla bean ice cream for the ultimate hot-and-cold combo, serve it with lemon pound cake to soak up all that cherry goodness, or drizzle it over a slice of New York cheesecake for a decadent twist. You really can’t go wrong here.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves 4
- ▢ 1 lb Fresh cherries (or frozen and pitted)
- ▢ 1 tablespoon light brown sugar
- ▢ 3 tablespoons granulated sugar
- ▢ 2 Tablespoons lemon juice ( or orange juice)
- ▢ ¼ cup Kirsch (cherry brandy or Cognac)
- ▢ 2 teaspoon cornstarch
- ▢ 2 teaspoons water
- ▢ vanilla ice cream for serving
If using fresh cherries, pit them and set aside.
If using frozen cherries, do not thaw before cooking.
In a large skillet or saucepan, combine light brown sugar, granulated sugar, and lemon juice (or orange juice) over medium heat.
Stir until the sugars dissolve and the mixture begins to simmer.
Add the cherries and cook for about 5–7 minutes, stirring occasionally, until they soften and release their juices.
Thicken the Sauce (optional) In a small bowl, mix 2 teaspoons of cornstarch with 2 teaspoons of water to create a slurry.
Stir the slurry into the cherries and cook for 1–2 minutes, until the sauce thickens slightly.
Remove the pan from the heat and carefully pour in the Kirsch or Cognac.
Using a long match or lighter, ignite the alcohol. (Be cautious and stand back to prevent burns.)
Let the flames burn off naturally, which should take about 30 seconds.
Spoon the warm cherries and sauce over vanilla ice cream.
Erren’s Top Tips
Use frozen cherries to save time.
No need to thaw or pit—just toss them right into the pan. They hold their shape and work beautifully in this recipe.
Don’t skip the citrus.
That splash of lemon or orange juice cuts through the sweetness and brings the sauce to life. It’s a small step with big flavor payoff.
Flambé safely.
Turn off the heat before adding the liquor. Then step back and use a long match or lighter. Don’t lean in! Let the flames burn off naturally—no stirring required.
No flambé? No problem.
If open flames aren’t your thing, just simmer the alcohol in the sauce for a minute to cook off most of the booze. You’ll still get the warm flavor minus the fire show.
Keep the sauce warm before serving.
This is a hot-on-cold dessert! For the best texture and contrast, make sure your cherry sauce is still warm when it hits that scoop of ice cream.
Want a thicker sauce?
The cornstarch slurry is optional, but if you like a richer, more spoon-coating sauce, definitely add it. Just stir well to avoid clumps.
Storage & Freezing Instructions
To Store:
Let the cherry sauce cool completely. Transfer to an airtight container and refrigerate for up to 5 days. Reheat gently on the stovetop before serving.
To Freeze:
You can freeze the cherry mixture (flambéed or not) in a sealed container for up to 3 months. Thaw overnight in the fridge, then warm it up on the stove. It’s great over ice cream, pancakes, or cheesecake.
Note:
Do not freeze with ice cream—store the cherry sauce separately and add it fresh when serving.
Calories: 158 | Carbohydrates: 31g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 264mg | Fiber: 2g | Sugar: 27g | Vitamin A: 73IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 0.5mg
FAQs
Can I make Cherries Jubilee without alcohol?
Yes! Swap the Kirsch or Cognac for cherry juice or a splash of vanilla extract. No flames, but all the cozy cherry flavor.
What’s the best liquor for flambéing?
Kirsch (a cherry brandy) is traditional, but Cognac, brandy, or even dark rum will work. Just make sure it’s at least 40% alcohol (80 proof) to ignite properly.
Why didn’t my flambé light?
The alcohol may have been too cool or the pan too hot. Try warming the liquor slightly before adding it, and always turn off the heat before lighting.
Can I use canned cherries?
You can, but it’s not ideal. Canned cherries are usually too soft and may not hold their shape. Fresh or frozen are much better for that juicy, saucy bite.
What can I serve with Cherries Jubilee besides ice cream?
Try it over pound cake, cheesecake, crepes, yogurt, or even French toast. It’s super versatile and adds an instant wow factor.
Is Cherries Jubilee safe for kids?
Most of the alcohol burns off during flambéing, but if you’re serving kids, you may prefer to skip the alcohol altogether and go with a juice-based version.
English (US) · 