Cherries jubilee

Portion size: Serves 6
Prep time 15 min. Cook time 20 min
Difficulty: easy

Gluten-free

Rosie Mackean

Chef and food writer

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This classic cherries jubilee recipe by Rosie Mackean uses fresh fruit and is perfect to enjoy in the summer when cherries are at their juiciest. “This is an excellent way to use the season’s best cherries for a really wonderful, fun pudding,” she says. “Cherries jubilee is a simple thing – cherries are flambéed with brandy and turned into a luscious sauce for ice cream.”

Add a twist: “Do something a little different and grill the cherries first on the barbecue until blistered and a little smoky, then turn them into the sauce,” suggests Rosie. “It’s a wonderful way to end a barbecue.” No grill? Just start the recipe from step 2.
Simple summer dessert: just a handful of ingredients – including cherries, brandy and ice cream – come together to create something greater than the sum of their parts in this nostalgic dish. The contrast of warm fruity sauce and cold ice cream is delightful.
Retro recipe: cherries jubilee was first invented for Queen Victoria’s Diamond Jubilee celebrations. This recipe brings it bang up to date while retaining the favourite qualities that have made it an enduringly popular dessert. Serve in vintage ice cream dishes for extra fun.

Browse our favourite retro puddings.

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Ingredients

300g fresh cherries, halved and pitted (keep 6 whole for garnish)
100g frozen cherries
70ml cherry brandy
Juice ½ orange
2 green cardamom pods, bashed
60g caster sugar
1 tsp cornflour, mixed with 1 tbsp water to a slurry
300ml double cream, whipped to soft peaks (that flop over once the whisk/beaters are removed)
6 scoops vanilla ice cream to serve (optional)

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Method

When the barbecue is glowing white-hot, put all the fresh pitted cherries in a metal sieve, then put this on the grill – the sieve makes a great little basket for keeping hold of the cherries while they get a nice lick of smoky heat. Let them sizzle and smoke for around 8 minutes – a few should just be starting to char and wilt when you take them off. Set the whole ones aside for garnish.
To make the sauce, put the frozen cherries (or fresh pitted cherries, if not using the barbecue), brandy, orange juice, cardamom and sugar in a saucepan over a medium heat. Once it’s bubbling, add the grilled cherries, then keep bubbling until reduced by half. Add the cornflour slurry, stir it in to thicken, then remove from the heat. Discard the cardamom pods.
To serve, reheat the sauce (if needed). Add a scoop or two of vanilla ice cream (if using) to each of your serving bowls, then drizzle over some warm sauce. Top with a generous dollop of whipped cream and more sauce, then finish with a whole cherry.
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