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Cherries Jubilee


Depending on what's handy on our bar, we make jubilee with bourbon, cognac, or kirsch.  If you are serving bourbon Old-Fashioneds to start, the bourbon Cherries Jubilee is a nice way to round out the evening.

SERVES 3 to 4


1 pound ripe Bing cherries, pitted

1/2 cup sugar

1/2 tablespoon lemon zest

Juice of 1 lemon

1/3 cup brandy

Vanilla ice cream, for serving


1.  In a heavy medium-sized skillet, combine the cherries, sugar, lemon zest, and 1/2 teaspoon lemon juice.  Cook over low heat until all the sugar is dissolved, 3 to 5 minutes.  Increase the heat and cook for 4 to 6 minutes more to release the juices and develop flavor.

2.  Remove from the heat, add the brandy, and light with a long match.  Swirl for 30 seconds or so until the flame burns off.  

3.  Immediately serve over vanilla ice cream.

(Note: must heat the liqueur first, then pour over caramelized bananas, then light, because of the lower alcohol percentage in liqueurs (40%) as opposed to rum (80%) will be more difficult to flame)