Cherries Jubilee

  • Servings: 6
Cherries Jubilee

Source: Martha Stewart Living, June 2004


  • 4 tablespoons unsalted butter
  • 1 pound Bing cherries, pitted
  • 1/4 cup sugar
  • 1/4 cup kirsch
  • Vanilla ice cream, for serving


  1. In a large skillet, melt butter over medium heat. Add sugar and cherries; stir to combine. Cook until cherries are tender and sugar dissolves, about 5 minutes.

  2. Remove skillet from heat. Add kirsch, and carefully ignite. Cook until flame is extinguished. Serve warm over vanilla ice cream.


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