Cherries Jubilee - A Bake from Scratch Recipe

      The kirsch retains the exact flavor of the fruit from which it is derived—rich, mildly bitter cherry—signifying that the flambé not only adds drama but also enhances the flavors already developed in the pan.

      Serves 4 to 6

      1 pound (454 grams) fresh cherries (see Note), pitted and halved

      ½ cup (100 grams) granulated sugar

      1 teaspoon lemon zest

      1 tablespoon (15 grams) fresh lemon juice

      ½ teaspoon kosher salt

      1 teaspoon vanilla bean paste

      1/3 cup (80 grams) kirsch or brandy

      Vanilla Bean Ice Cream (recipe follows)

      In a medium stainless steel skillet, combine cherries, sugar, lemon zest and juice, and salt over medium-low heat, stirring occasionally until the sugar dissolves and the cherries start to soften and release their juices, about 2 to 3 minutes. Stir in the vanilla bean paste. Increase the heat to medium and cook, stirring frequently, until the sauce thickens and becomes nearly syrupy, approximately 5 minutes. Remove from heat. Add the kirsch or brandy and ignite using your preferred method. Gently shake the skillet to ensure the flames cover the entire surface, and continue shaking until the flames extinguish on their own, which should take about 1 minute. Serve the warm cherries over Vanilla Bean Ice Cream. It’s best enjoyed the same day.

      Note: We used dark sweet cherries for this recipe, but you are welcome to use any fresh cherries you like.

      Let us know how it turned out!

      Vanilla Bean Ice Cream

      Yields about 1 quart

      1¼ cups (300 grams) heavy whipping cream

      1 cup (240 grams) whole milk

      2/3 cup (134 grams) granulated sugar, divided

      1 teaspoon vanilla bean paste

      ¼ teaspoon kosher salt

      4 large egg yolks (74 grams), at room temperature

      In a medium saucepan, whisk together the cream, milk, 1/3 cup (67 grams) of sugar, vanilla bean paste, and salt. Cook over medium heat, stirring often, until steaming, but do not bring to a boil. In a medium heatproof bowl, whisk the egg yolks with the remaining 1/3 cup (67 grams) of sugar. Gradually incorporate half of the hot cream mixture into the egg yolks, whisking continuously. Next, add the egg yolk mixture back into the remaining cream mixture in the pan, whisking constantly. Cook over medium heat, whisking continuously, until the mixture lightly coats the back of a metal spoon and leaves a trail when you run your finger through it, reaching an instant-read thermometer reading of 178°F (81°C) to 180°F (82°C). Remove from heat and strain through a fine-mesh sieve into a medium heatproof metal bowl set over an ice water bath. Whisk until the cream mixture reaches room temperature (70°F/21°C), then cover and refrigerate overnight. Whisk the chilled cream mixture, and pour it into an ice cream maker. Churn according to the manufacturer’s instructions until it thickens to a soft serve consistency. Transfer to a chilled, freezer-safe airtight container, covering it with plastic wrap and pressing the wrap directly onto the surface of the ice cream.

      Let us know how it turned out!

      Instructions for Flambé:

      1. After cooking, take the skillet off heat. Pour the alcohol into the skillet.

      2. Use a long-handled candle lighter or a long matchstick to ignite the alcohol.

      3. Alternatively, after adding the alcohol, turn the stove back on and tilt the skillet toward the flame to set the alcohol aflame.

      4. Gently shake the skillet and allow the alcohol to burn out on its own.

      Safety Precautions:

      1. Turn off your exhaust fan, tie back your hair, and roll up your sleeves before beginning. Ensure there are no items near the skillet that could catch fire once the mixture ignites.

      2. Use a stainless steel skillet with a long handle to maintain distance from the flame while holding the skillet.

      3. Avoid nonstick skillets, as the flame can harm the coating.

      4. If using a gas stove, turn off the heat before adding alcohol.

      5. Never pour alcohol directly from the bottle. Instead, pour it into a small cup or ramekin and then into the skillet off the heat.

      6. Keep a lid nearby in case you need to extinguish the flame, but it’s best to let the flame die out independently.