This is a great, refreshing dessert, especially after a hearty meal. This does have to be prepared immediately before serving, but does not take a lot of time. Your guests will enjoy the blue flames when the brandy is ignited!

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.

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  • Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

Note on flambeing

The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!

Nutrition Facts

296 calories; protein 3.3g; carbohydrates 48.3g; fat 8g; cholesterol 29mg; sodium 53.5mg. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2007
Delicious & easy to make. I didn't have any cherry extract on hand, so I followed a previous reviewer's advice & substituted with almond extract. Unfortunately we lit the pan outside, and couldn't see the blue flame because it was too bright out. We could hear the flame interestingly enough & feel the heat, so we knew it worked. My advice would be to light the flame in a darker setting so you can enjoy the display. We'll do this one again. Read More
(81)

Most helpful critical review

Rating: 3 stars
06/13/2011
Too many ingredients. If you have good cherries/fresh or canned just use the juice and you dont need extract. Read More
(7)
51 Ratings
  • 5 star values: 45
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/08/2007
Delicious & easy to make. I didn't have any cherry extract on hand, so I followed a previous reviewer's advice & substituted with almond extract. Unfortunately we lit the pan outside, and couldn't see the blue flame because it was too bright out. We could hear the flame interestingly enough & feel the heat, so we knew it worked. My advice would be to light the flame in a darker setting so you can enjoy the display. We'll do this one again. Read More
(81)
Rating: 5 stars
07/05/2007
Makes great pie filling! I had a bunch of fresh cherries to use up and almost all the recepies I was interested in needed pie filling. I came across this and thought - 2 desserts in one! Sometimes cherry pie filling is just too "cherry". I like rich flavor that comes from the addition of orange and brandy. Plus I used almond extract instead of cherry extract. We ate 2 servings of it right away as Cherries Jubilee and saved the left overs for Cherry Crisp the next day. Wonderful! Read More
(62)
Rating: 5 stars
06/01/2008
Excellent and I made a few substitions. I used 1/2 teas Brandy extract and 1/2 teas vanilla extract instead of the brand and cherry extract. Whole family loved it! Read More
(43)
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Rating: 4 stars
07/20/2009
We had so many fresh cherries to use up that I made half batches of this recipe three nights in a row! The first night I had no flames at all. The second night they became slightly visible. The third night they were huge like others described! I had to change a few things to get it to happen. First I heated the brandy for 15 seconds in the microwave right before attempting to light it. Second I didn't remove the pan from the heat until I had already lit the brandy. I was following the directions and removing from heat but not getting flames. I think part of the reason is that the temperature of the pan was going too cool right as I was trying to light. I will make this again and again now that I got the flames! I also omitted the orange zest and subbed almond extract for cherry; it was still awesome! Read More
(21)
Rating: 5 stars
09/16/2008
Wow I feel like a world class chef! This was easy and delicious and my guests were amazed! I made just two changes I left out the water and subbed cherry juice from the can and I forgot the cherry extract and it still turned out beautiful. I almost messed it up by stirring in the brandy but my husband stopped me in time and instead I just poured it over the top and then lit it with a long match (I was so worried that it wouldn't light up) blue flames sprouted and when they started to go out I tipped the pan a little to keep them going as long as possible. Thanks for the excellent recipe! Read More
(20)
Rating: 5 stars
09/28/2009
This is one of our favorite recipes for entertaining. Nearly always use the cherry juice rather than water and sometimes when out of brandy have subtituted a Portuguese almond liqueur. Whichever way it is always a hit. Read More
(18)
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Rating: 5 stars
12/22/2009
This decadent treat makes an ideal ending to an elegant meal, and it is so simple to prepare. I accidentally put all of the ingredients in the pan at once with the exception of the brandy, and it still turned out like a dream. Between the garnet red glow of the cherries and the exotic blue flames, it was as visually stunning as it was tasty. I made it with frozen dark sweet cherries, added some extra brandy, and did not use any cherry extract. This is a grown-up delight! Read More
(14)
Rating: 5 stars
06/24/2011
Try this with Breyer's new dark chocolate ice cream instead of vanille, OMG it is truly to die for!! Read More
(13)
Rating: 5 stars
02/15/2012
Ok...I hate cherries but my husband and daughter love them so I made them this for Valentine's Day. I chose this recipe because it uses fresh cherries and my husband and daughter said it was so great tasting that they thought this would make the best cherry pie filling ever. I plan to make one later. I had to make substitutions because I couldn't find cherry extract and the good brandy I thought I had was gone. I used a little juice from a jar of maraschino cherries in with the orange juice to try to intensify the cherry flavor and also added a little almond extract just incase it didn't boost it enough.The only liquor I had that I thought could take the place of the brandy was Grand Marnier but since it is orange flavored I left out the orange zest so as not to make the orange flavor over power the cherry flavor. My husband dimmed the lights so they could see the beautiful bright blue flames jump all over the cherries. I served it over home made vanilla ice cream in those cute little beaded footed dessert cups. ( I wish I had taken a photo to upload) I made the ice cream in advance and put it in the freezer for about 6 hours so it wouldn't be too soft and could stay solid for awhile under the warm cherries. To top it off I had coated some toasted almonds and organic raisins with bitter sweet Ghiradeli chocolate. I served them on a little beaded plate and they sprinkled them on after the cherries. Though I hate cherries I tasted the jubilee and even I loved it. Thanks! Read More
(11)
Rating: 3 stars
06/13/2011
Too many ingredients. If you have good cherries/fresh or canned just use the juice and you dont need extract. Read More
(7)
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