Cherries Jubilee . It is a dessert dish made with cherries and liqueur (typically Kirschwasser), which is later flambéed, served accompanied with vanilla ice cream.
Summary
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- 1 Characteristics and Culture
- 2 Ingredients
- 3 Preparation mode
- 4 Nutritional Information
- 5 Variations
- 6 Sources
Characteristics and Culture
Tradition has it that cherries were the favorite fruits of the English queen who adored them and found them very romantic. This is how Auguste Escoffier prepared this delicious dish for one of Queen Victoria’s jubilees in 1897. Such has been the popularity of this dessert that every September 24 is celebrated the National Day of Cherries Jubilee. This is a dessert, refreshing especially after a hearty meal. It has to be prepared immediately before serving. It is a dessert made from cherries or boned cherries, sugar , rum and vanilla ice cream .
Ingredients
- 4 tablespoons of butter
- ½ kg (1 lb) pitted cherries
- 4 tablespoons of sugar
- 4 tablespoons of kirsch (cherry brandy) or brandy
- vanilla ice cream
Preparation method
In a large skillet melt the butter (over medium heat). Add the sugar and cherries, stir to mix everything well. Cook until cherries are tender and sugar is dissolved. Remove the pan from the heat. Add the liquor and flambé the dish. Let the flame go out and serve one or two scoops of ice cream in glasses or plates.
Nutritional information
- Calories : 296
- Fat : 8g
- Cholesterol : 29mg
- Sodium : 54mg
- Carbohydrates : 48.3g
- Dietary fiber : 2.3g
- Protein : 3.3g
Variations
There have been many variations on the idea of flambéed fruit since Escoffier’s time , the most famous being Bananas Foster . Other variations include Mangos Diablo (mangoes flambéed in tequila) and Pesca Louis (peaches flamed in whiskey).
