Cherries Jubilee is usually prepared in a chafing dish “tableside” at elegant restaurants for a grand presentation! We’ve made it with cherries soaked in Kirsch overnight and added whipped cream (because we’re dairy farmers!!)
2 cans (14.5 oz. to 16 oz. cans) dark pitted cherries, with juice or pitted fresh cherries
1/2 cup granulated sugar
3 tbsp. unsalted butter, at room temperature
1/2 cup cherry brandy or Kirsch
1 litre Very Vanilla ice cream
In a long handled sauté pan over medium heat, combine the cherries and juice with the sugar.
Cook, stirring occasionally, until the sugar is dissolved and the liquid is reduced by half, 3 to 5 minutes.
Add the butter and stir until melted and completely incorporated.
Remove the pan from the heat, add the brandy and return the pan to medium heat. Bring the mixture to a boil. (Don’t forget to dim the lights when you add the brandy!) The brandy may ignite but will eventually burn off.
Divide the ice cream among 4 bowls and top with the cherry mixture. Serve immediately.