If you’re looking for a classic dessert that feels impressive but takes very little effort, Cherries Jubilee is a great choice. Juicy cherries are warmed with sugar and lemon, then finished with a splash of alcohol for a rich, glossy sauce that’s perfect spooned over ice cream.
This is the kind of dessert I make when I want something quick but special. It comes together in minutes, looks dramatic if you choose to flambé, and tastes indulgent without being heavy. Served warm over vanilla ice cream, it’s simple, elegant, and always a crowd-pleaser.
Why You’ll Love This Recipe
- Warm cherries with a rich, glossy sauce. The cherries soften as they cook and release their juices, creating a deep, syrupy sauce that’s brightened with a touch of lemon.
- Quick to make but feels special. This dessert comes together in minutes, but looks and tastes like something far more elaborate – especially if you choose to flambé.
- Perfect served warm over ice cream. The contrast of hot cherries and cold vanilla ice cream is classic for a reason. It’s simple, indulgent, and always satisfying.
Ingredients
Before I walk you through the recipe for this Cherries Jubilee, let’s gather everything you’ll need. You’ll find the full ingredient list with measurements and step-by-step instructions in the printable recipe card below.
- Cherries – The star of the dessert, becoming soft and juicy as they cook.
- Granulated sugar – Sweetens the cherries and helps create a glossy sauce.
- Fresh lemon juice – Brightens the flavour and balances the sweetness.
- Kirsch or rum – Adds warmth and depth to the sauce and creates the classic flambé effect.
- Vanilla ice cream – Served underneath the warm cherries for contrast.
- Chopped almonds or crushed cookies – Optional, for added texture and crunch.
How To Make
With all of our ingredients ready, we’re set to make this Cherries Jubilee. I’ll walk you through the steps below.
Add the cherries, granulated sugar, and lemon juice to a medium skillet set over medium heat. Cook for 6–7 minutes, stirring occasionally, until the sugar has dissolved and the cherries release their juices.
Remove the skillet from the heat and carefully pour in the kirsch or rum.
If flambéing, use a long lighter to ignite the alcohol, then return the skillet to medium heat. Gently shake the pan until the flame naturally extinguishes.
Once the flame has gone out, stir the cherries and continue cooking for about 1 more minute to finish the sauce.
If you prefer not to flambé, simply return the pan to the heat and cook for a few minutes to allow the alcohol to cook off. You can also skip the alcohol entirely and use a splash of cherry juice with a little vanilla extract instead.
Spoon the warm cherries over vanilla ice cream and top with chopped almonds or crushed cookies, if desired. Serve immediately.
Frequently Asked Questions
What exactly is Cherries Jubilee?
Cherries Jubilee is a classic dessert made with cherries cooked in sugar and alcohol, often flambéed, and traditionally served warm over vanilla ice cream.
What alcohol is used in Cherries Jubilee?
Cherries Jubilee is traditionally made with kirsch, a cherry brandy, though rum is also commonly used.
What kind of cherries are used for Cherries Jubilee?
Both fresh and frozen cherries work well. Sweet cherries are most commonly used for this dessert.
Where did Cherries Jubilee originate?
Cherries Jubilee originated in France and was created by the famous chef Auguste Escoffier in the late 19th century.
How is Cherries Jubilee served?
Cherries Jubilee is served warm, spooned over vanilla ice cream, often with a bit of the sauce poured on top.
Can you make Cherries Jubilee ahead of time?
Yes. The cherry mixture can be made ahead and gently reheated, but it’s best served soon after preparing for the best texture and flavour.
More Desserts You’ll Love
- Baked Peaches
- Chocolate Orange Mousse
- Peanut Butter Shortbread Bars
- Chewy Gingersnap Cookies
- Blackberry Cobbler with Pear
I hope you’ll give my Cherries Jubilee a try. If you do, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Cherries Jubilee
I make this Cherries Jubilee when I want a classic dessert that feels special but takes very little time. Warm cherries are cooked into a glossy sauce, finished with alcohol if you choose, and served over vanilla ice cream.
Ingredients
- 3 cups fresh or frozen cherries, pitted
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- ¼ cup kirsch or rum
- Vanilla ice cream, for serving
- Chopped almonds or crushed cookies, for serving
Instructions
- Add the cherries, granulated sugar, and lemon juice to a medium skillet set over medium heat. Cook for 6–7 minutes, stirring occasionally, until the sugar dissolves and the cherries release their juices.
- Remove the skillet from the heat and carefully pour in the kirsch or rum.
- If flambéing, use a long lighter to ignite the alcohol, then return the skillet to medium heat. Gently shake the pan until the flame extinguishes.
- Stir the cherries and continue cooking for about 1 more minute to finish the sauce.
- If you prefer not to flambé, return the pan to the heat and cook for a few minutes to allow the alcohol to cook off. You can also skip the alcohol and use a splash of cherry juice with a little vanilla extract instead.
- Spoon the warm cherries over vanilla ice cream and top with chopped almonds or crushed cookies, if desired.
- Serve immediately.
Notes
Fresh or frozen cherries both work well.
This dessert is best served warm.
The cherry mixture can be made ahead and gently reheated.