Cherries: Whether you opt for fresh or frozen, ensure your cherries are pitted. Fresh, ripe cherries offer a vibrant taste and texture, especially when in season. Frozen pitted cherries are a fantastic year-round alternative, saving you time and effort on preparation. They form the heart of this fruity sauce, providing its characteristic sweetness and a hint of tartness.

Sugar: Granulated sugar is used to sweeten the cherry sauce, perfectly balancing the natural tartness of the cherries and enhancing their fruity notes. Adjust the amount to your personal preference, depending on the inherent sweetness of your chosen cherries and your desired level of indulgence.

Kirsch: This clear, cherry-flavored brandy is the traditional choice for Cherries Jubilee, imparting a distinct, aromatic cherry essence that deepens the overall flavor profile. It’s primarily used for the dramatic flambé process, which burns off most of the alcohol, leaving behind a concentrated, rich flavor rather than an overpowering alcoholic taste.

Brandy: As a versatile alternative to kirsch, a good quality regular brandy works beautifully for flambéing. It adds a warm, slightly woody, and sophisticated depth to the sauce, complementing the cherries without overpowering them. Either kirsch or brandy will deliver that signature boozy kick and impressive flame, contributing to the dessert’s complex taste.

Lemon Juice: A squeeze of fresh lemon juice is essential. It provides a bright, acidic counterpoint to the sweetness of the cherries and sugar, helping to lift the flavors and prevent the sauce from becoming cloyingly sweet. It also enhances the overall fruitiness of the dish, making the cherry notes pop.

Cornstarch: This fine, white powder is your go-to thickening agent for achieving the ideal sauce consistency. When mixed with water, it creates a slurry that, when added to the hot cherry mixture, will transform it into a glossy, luscious sauce with the perfect pourable texture, ideal for generously coating your ice cream.

Water: Used primarily to create a smooth cornstarch slurry, ensuring the cornstarch disperses evenly into the cherry mixture without clumping. It helps to activate the thickening properties of the cornstarch, leading to a smooth, uniform sauce that coats the cherries beautifully.

Vanilla Ice Cream: The quintessential accompaniment, creamy vanilla ice cream provides the perfect cool, sweet, and comforting base for the warm, flambéed cherry sauce. Its classic flavor profile beautifully highlights the vibrant cherry and brandy notes, and the temperature contrast makes every spoonful a delightful experience. Opt for a high-quality vanilla ice cream for the best results.

Safety First: Preparing for the Flambé

• Use a Long Lighter or Match: This is paramount for safety. A long lighter, grill lighter, or even long wooden matches will allow you to ignite the alcohol from a safe distance, minimizing any risk of accidental burns. Never lean over the pan when igniting. Keep your face and hands well away from the heat source.
• Clear the Area: Before you even think about igniting, ensure your kitchen workspace, particularly around the stovetop, is entirely free of flammable materials. This includes paper towels, dish cloths, curtains, overhead cabinet doors, and anything else that could catch fire. A clear perimeter is essential.
• Ensure Good Ventilation: Open a window or turn on your kitchen’s exhaust fan to ensure good air circulation. While the alcohol burns off quickly, good ventilation helps dissipate any fumes and keeps your kitchen air clear and fresh.
• Have a Lid Handy: Always keep a close-fitting lid for your skillet within arm’s reach. In the unlikely event that the flames get too high or persist longer than desired, you can simply cover the pan to instantly smother the fire by depriving it of oxygen.
• Do Not Pour Alcohol Directly from the Bottle: Never add alcohol directly from the bottle to a hot pan. The vapors could ignite and travel up into the bottle, causing a dangerous explosion. Always measure the brandy or kirsch into a separate, heat-proof, small container first, then carefully add it to the skillet.

The Flambé Process and Flavor Enhancement

Once you’ve removed the skillet containing your warm cherry sauce from the direct heat, gently pour in the measured kirsch or brandy. The warmth of the sauce will help the alcohol vaporize slightly, making ignition easier. With your long lighter, carefully bring the flame to the edge of the pan where the alcohol vapors are most concentrated. The alcohol should ignite quickly, creating beautiful, dancing blue flames that captivate your audience.

Allow the flames to burn naturally until they subside on their own, which usually takes about 30-60 seconds. This process is not just for show; it’s a critical step in flavor development. The flambé technique burns off most of the alcohol content, leaving behind the rich, concentrated aromatic essence of the kirsch or brandy. This significantly deepens the flavor of the cherry sauce, adding a complex warmth and sophistication that a non-flambéed sauce simply can’t achieve. The result is a wonderfully enhanced, more nuanced cherry sauce that perfectly complements the cool vanilla ice cream.

• Pitted Cherries – Substitute with Pitted Plums: If cherries aren’t available or you prefer a different fruit, ripe pitted plums make a wonderful alternative. They offer a similar juicy texture and a pleasant tart-sweet balance that will create a delightful fruit sauce, though with a distinct flavor profile. You could also try other stone fruits like peaches or nectarines, or even berries like raspberries or blackberries for a different twist on the classic.

• Sugar – Substitute with Honey or Maple Syrup: For a natural sweetener, honey or maple syrup can be used instead of granulated sugar. Both will impart their unique depth of flavor – honey adds floral notes, while maple syrup brings a rich, earthy sweetness. Adjust the quantity to taste, as natural sweeteners tend to be sweeter than refined sugar.

• Kirsch – Substitute with Rum or Cognac: If kirsch isn’t accessible, dark rum or high-quality cognac can provide a similar warming alcoholic kick and a complementary flavor profile for the flambé. Rum introduces notes of caramel and spice, while cognac offers a more nuanced, sophisticated warmth. For a non-alcoholic option, use cherry juice or a combination of apple and cranberry juice to retain some fruitiness.

• Lemon Juice – Substitute with Lime Juice or Orange Zest: Lime juice offers a similar bright acidity and citrusy zest that can cut through the sweetness of the sauce, providing a refreshing lift. Alternatively, a finely grated orange zest can add a fragrant, aromatic citrus note without adding extra liquid, providing a lovely complexity to the cherry flavors.

• Cornstarch – Substitute with Arrowroot Powder or Tapioca Starch: Arrowroot powder is an excellent natural thickening agent, providing a very clear and glossy finish similar to cornstarch, and it holds up well when frozen. Tapioca starch is another viable option, yielding a slightly chewy texture. Both should be mixed with cold water to create a slurry before adding to the hot sauce to prevent clumping.

• Water – Substitute with Apple Juice or Orange Juice: Instead of plain water for the cornstarch slurry, try using apple juice or orange juice. This will subtly enhance the fruitiness of the sauce and add another layer of natural sweetness without compromising the thickening action. These juices also pair beautifully with cherry flavors, adding depth.

• Vanilla Ice Cream – Substitute with Coconut Milk Ice Cream or Mascarpone: For a creamy, dairy-free option, coconut milk ice cream offers a delightful tropical hint that complements the cherries wonderfully. Alternatively, for a richer, more sophisticated twist, serve the warm cherry sauce over a dollop of fresh mascarpone cheese or even Greek yogurt for a lighter, tangier profile.

• Cool Completely Before Storing: The most crucial first step is to allow the cherries jubilee (specifically the cherry sauce component) to cool down to room temperature completely. Storing warm sauce can create condensation inside the container, leading to a watery sauce and potentially affecting the texture of the cherries, making the dessert soggy upon reheating.
• Use an Airtight Container: Once cooled, carefully transfer the cherry sauce into a clean, airtight container. A tightly sealed container is essential to prevent air exposure, which can cause oxidation, flavor degradation, and the development of freezer burn if freezing for a longer period. Glass containers are ideal as they don’t absorb odors and are freezer-safe.
• Refrigeration for Short-Term Storage: If you plan to enjoy your leftover cherry sauce within 3-4 days, store the airtight container in the refrigerator. The cool temperature will keep the cherries fresh, allowing them to retain their vibrant flavor and pleasant texture. Always check for any signs of spoilage, such as off-smells or mold, before reheating and serving.
• Freezing for Long-Term Storage: For extended storage, the cherry sauce freezes beautifully. Place the airtight container in the freezer. Cherries Jubilee sauce can be frozen for up to 2 months without any significant loss of quality or flavor. Beyond this period, while still safe to eat, the texture might slightly degrade, becoming a bit softer. Remember to label your container with the date of freezing for best practice.
• Thawing Frozen Cherries Jubilee: When you’re ready to indulge again, transfer the frozen cherries jubilee sauce from the freezer to the refrigerator and allow it to thaw overnight. This gradual thawing process is key to preserving the integrity of the cherries’ texture, preventing them from becoming mushy. Avoid thawing at room temperature for food safety reasons.
• Gentle Reheating is Key: For the best results, reheat the thawed cherry sauce gently. Transfer it to a skillet and warm over low heat, stirring occasionally, until it is heated through and simmering lightly. Be careful not to overheat, as this can cause the sauce to become overly thick or the fruit to break down too much.
• Serve with Fresh Vanilla Ice Cream: No matter how you store and reheat it, always serve your cherries jubilee sauce over fresh, cold vanilla ice cream. The exquisite contrast between the warm, rich cherry sauce and the cool, creamy ice cream is what makes this dessert so delightful and iconic.

• Stovetop Method: The Classic Choice

  This is often the preferred method for reheating cherry sauce, as it allows for precise control over the temperature and ensures even warming, bringing out the vibrant flavors once more.

  1. Place the leftover cherries jubilee sauce in a small, heavy-bottomed saucepan. This type of pan distributes heat more evenly, preventing scorching.
  2. Heat over low to medium heat, stirring occasionally with a wooden spoon or silicone spatula. This prevents scorching at the bottom and ensures the sauce warms uniformly.
  3. Continue heating until the cherries are warmed through and the sauce begins to gently bubble around the edges. Avoid a vigorous rolling boil, which can break down the cherries.
  4. Remove from heat immediately and serve piping hot over fresh vanilla ice cream.

• Microwave Method: Quick and Convenient

  For a speedy reheat, the microwave is a great option, especially for single servings or when you’re short on time. Be mindful of potential hot spots and stir frequently.

  1. Transfer the desired portion of cherries jubilee sauce to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent to allow steam to escape and prevent pressure buildup.
  3. Heat on medium power for 1-2 minutes initially, then remove and stir thoroughly halfway through to distribute heat evenly and prevent hot spots.
  4. Carefully check the temperature. If it’s not warm enough, heat in additional 30-second intervals, stirring after each, until heated through to your satisfaction.
  5. Serve promptly over vanilla ice cream once it reaches your desired warmth.

• Oven Method: Best for Larger Batches

  If you’re reheating a larger quantity of cherry sauce, the oven can provide consistent, gentle heat, minimizing the need for constant stirring and freeing up stovetop space.

  1. Preheat your oven to 350°F (175°C). This moderate temperature helps prevent the sauce from drying out or overcooking.
  2. Place the cherries jubilee sauce in an oven-safe dish. A shallow baking dish works well for quicker heating. Cover the dish tightly with aluminum foil to retain moisture and prevent a skin from forming.
  3. Heat in the preheated oven for about 10-15 minutes, or until the cherries and sauce are warmed through. Larger quantities may require a few extra minutes; stir gently halfway through if desired.
  4. Carefully remove the hot dish from the oven using oven mitts and serve immediately over vanilla ice cream.

• Double Boiler Method: Gentle and Controlled Heating

  The double boiler method is excellent for very delicate reheating, ensuring the sauce never gets too hot too quickly, preserving its smooth texture and fresh flavor.

  1. Fill the bottom of a double boiler with about an inch or two of water and bring it to a gentle simmer over medium heat.
  2. Place the cherries jubilee sauce in the top part of the double boiler, ensuring the bottom of the top pot does not touch the simmering water; it should be heated by steam.
  3. Stir occasionally, allowing the steam to gently heat the sauce until the cherries and sauce are warmed through to your liking, typically about 10-15 minutes.
  4. Serve immediately over vanilla ice cream for a perfectly warmed dessert.

• Sous Vide Method: Precision Reheating

  For the most precise and hands-off reheating, especially if you stored your sauce sous vide style, this method is ideal for maintaining exact temperatures and preventing overcooking.

  1. If not already, place the cherries jubilee sauce in a vacuum-sealed, food-safe bag.
  2. Set your sous vide machine to 140°F (60°C). This low, consistent temperature gently warms the sauce without further cooking, preserving its texture and flavor.
  3. Submerge the sealed bag in the water bath and heat for about 30 minutes, or until the sauce is fully warmed through.
  4. Once heated, carefully remove the bag from the water, open it, and serve the perfectly warmed sauce over fresh vanilla ice cream.

• Skillet: A wide, flat-bottomed skillet (preferably stainless steel or cast iron) is indispensable. It provides ample surface area for cooking the cherries evenly and for the dramatic flambé. Ensure it has a sturdy handle that can safely withstand heat and is easy to maneuver off the heat source.

• Measuring Cups: Accurate measurement is key in baking and dessert making. You’ll need reliable measuring cups to precisely portion out ingredients like pitted cherries, sugar, and the crucial kirsch or brandy. This ensures the correct balance of sweetness and alcoholic flavor, contributing to a consistent result every time.

• Measuring Spoons: For smaller quantities, such as lemon juice and cornstarch, measuring spoons are vital. Exact measurements here ensure the sauce thickens correctly and the lemon zest provides just the right amount of tang without overpowering the delicate cherry flavors.

• Small Mixing Bowl or Ramekin: A small mixing bowl or a ramekin is perfect for creating the cornstarch slurry. Mixing cornstarch with cold water before adding it to the hot sauce prevents lumps and ensures a smooth, consistent thickening without clumps.

• Wooden Spoon or Silicone Spatula: A sturdy wooden spoon or heat-resistant silicone spatula is ideal for stirring the cherries and sauce while they cook. These tools are gentle on the fruit, preventing crushing, and won’t scratch your skillet, while also allowing for thorough mixing to prevent sticking and burning.

• Long Lighter or Long Match: For the safety and success of the flambé, a long lighter (like a utility lighter for candles or grills) or long matches are absolutely essential. They allow you to ignite the alcohol from a safe distance, as discussed in our technique tips, preventing burns and providing peace of mind during the dramatic step.

• Ice Cream Scoop: To beautifully present your Cherries Jubilee, a good quality ice cream scoop is a must. It helps create perfectly rounded, appealing scoops of vanilla ice cream, providing an elegant and consistent base for the warm, glistening cherry sauce.

• Individual Serving Bowls: While you can serve in larger dishes, individual serving bowls enhance the experience, allowing each guest to enjoy their own perfectly portioned, decadent dessert. Choose bowls that can handle both the warm sauce and the cold ice cream gracefully without cracking or losing temperature too quickly.

• Prep Ingredients in Advance: A fundamental rule for efficient cooking is mise en place, or “everything in its place.” Measure and pit your cherries the day before or several hours ahead. Similarly, you can mix the cornstarch with water to create your slurry in advance and keep it covered in the refrigerator. This way, when it’s time to cook, everything is ready to go, streamlining the process significantly and reducing last-minute stress.

• Opt for Frozen Cherries: This is perhaps the biggest time-saver. If fresh cherries are out of season or you simply want to bypass the tedious task of pitting, frozen pitted cherries are an excellent substitute. They are usually pre-pitted, saving you valuable preparation time. Just remember to thaw them thoroughly and drain any excess liquid before cooking to maintain the sauce’s optimal consistency.

• Pre-Scoop Ice Cream: The moment the warm cherry sauce is ready, you’ll want to serve it immediately over cold ice cream to capture that delightful temperature contrast. To avoid a last-minute scramble, pre-scoop the vanilla ice cream into individual serving bowls or ramekins. Place these back in the freezer until just before serving. This ensures perfect, firm scoops and a smooth, elegant transition to dessert.

• Simplify Ignition with a Long Lighter: As highlighted in our technique tips, using a long lighter (like a utility lighter for candles or grills) makes igniting the kirsch or brandy quick, easy, and most importantly, safe. It eliminates fumbling with short matches and allows for a confident, swift flambé, adding to the theatricality without added risk.

• Cook the Cherry Sauce in Batches (If Necessary): While the recipe is relatively quick, if you are catering for a very large crowd and have a smaller skillet, it might be more efficient to cook the cherries in larger batches if your pan allows, or even prepare the sauce entirely in advance. The sauce reheats beautifully, as detailed in our reheating section, allowing you to simply warm and flambé right before serving, making it perfect for entertaining.