|Cherries Jubilee was a very fashionable dessert for many decades. The great chef Auguste Escoffier is credited with creating it for Queen Victoria—for either her Golden Jubilee of 1887 (the 50th year of a monarch’s reign) or her Diamond Jubilee in 1897—the record is not sure which.
It immediately joined the menu at restaurants of haute cuisine, where it was prepared tableside with great fanfare.
Pitted black cherries were flambéed with kirsch (which is cherry eau de vie, or unaged brandy) or regular brandy, then spooned into a stemmed silver dish of vanilla ice cream.
You don’t need to have a stemmed silver dish—that kind of pomp disappeared in the 1960s. And it’s no biggie to get the cherries (frozen), ice cream and spirits to make the dish—tonight or tomorrow to celebrate George Washington’s birthday. A recipe for one head of state is certainly appropriate for another!
Cherries Jubilee. Photo courtesy RobertsDairy.com.
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