Cherry Jubilee refers to a dessert made with fresh pitted cherries, sugar and Kirsch which are mixed together, flambéed and then poured over vanilla ice cream.
According to the primary Royal chef, Charles Elme Francatelli, Queen Victoria was very fond of cherries. As a result, cherries were usually served in several unique combinations on the royal table. Famous French chef, August Escoffier who worked at the London's Savoy Hotel in the late-19th century, created the dish to honor the Diamond Jubilee of Queen Victoria in 1897. The original recipe involved sweet cherries that were poached in light sugar syrup and was printed in his cookbook Le Guide Culinaire, 1903, under the name "Cerises Jubilee." Warmed brandy was added and the dish was flambéed before serving. However, to suit the taste of the visiting dignitaries, August Escoffier added ice cream to the syrup and served it as vanilla ice cream accompagnie de Cerises Jubile. By the early 1930s, the dish became very popular in England and it was a popular dinner party dish at the time. Most famous restaurants at the time, created elaborate chafing dishes to preserve the cherries and flambéed the dish ‘tableside’ as a grand presentation at the end of the meal.
Ingredients and Preparation
Dark pitted cherries preferably Bing cherries, May-Duke or Kentish cherries are preferred for the recipe. Sugar syrup is prepared by mixing water, sugar, lemon peel and the cherries are simmered in the syrup for a few minutes. The sauce is thickened with cornflour and flavored with lemon peel, ginger, cinnamon, etc. It is allowed to cool, alcohol is added in the form of brandy, Kirsch, cognac; warmed and flambéed before pouring over ice cream.
A single serving of cherries jubilee contains 298 calories. The total fat content is 8g, the total cholesterol content is 29mg, the total carbohydrate content is 48.3g and the total protein content is 3.3g.
Baskin Robbins markets a very popular cherry flavored ice cream under the name of Cherries Jubilee and it contains cherry-flavored ice cream, whole mashed cherries and a hint of rum.