Cherries Jubilee

Cherries Jubilee, The Shortcut version - fastier and tastier.


Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. Here's our quick and easy balsamic take on a great dessert to impress your friends with.


    • 1 Jar Beyond The Olive Cherries in Balsamic
    • 1 or 2  tablespoons sugar (optional)
    • 1 teaspoon vanilla extract
    • 2 tablespoons thin strips orange zest (orange part only)
    • 2-3 oz kirsch or brandy (depends on if you like more of a boozy flavor)
    • 1 pint vanilla ice cream

Ahead of time note - I like to scoop the ice cream and have it waiting frozen in bowls (4 to 6 depending on your serving size) before you begin the cherries.  Pop them back in the freezer to keep the ice cream hard so that the hot sauce doesn't melt everything too fast.

If you are sweet like my daughter, add the sugar to the sauce pan.  If you are tart like me, leave out the sugar - this is sweet and rich enough without the it.


Warm the pan slowly with the sugar.  Drain the balsamic from the jar into the pan first and stir with the sugar.  Once the sugar has melted, bring to a simmer over medium heat, then add the cherries.  Turn the heat down to low and carefully pour the kirsch or brandy over the warm cherry mixture. DO NOT STIR. 

Remove from heat. Carefully ignite kirsch with match.  Let the flame burn out on its own.  Once the flame has stopped, spoon sauce over your pre-scooped ice cream bowls and serve.

Makes 4-6 desserts.