Cherries jubilee
Cherries jubilee is a dessert dish made with cherries and liqueur (typically kirschwasser), which are flambéed tableside, and commonly served as a sauce over vanilla ice cream.[1]
The recipe is generally credited to Auguste Escoffier,[2] who prepared the dish for one of Queen Victoria's Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897.[3][4]
Similar dishes
Other flambéed fruit dishes include Bananas Foster, mangos diablo (mangos flambéed in tequila) and pêches Louis (peaches flamed in whiskey).
See also
References
- ^ Ellis, R. (2007). Good Housekeeping Best-loved Desserts: More Than 250 Scrumptious Recipes. Good housekeeping. Hearst. p. 109. ISBN 978-1-58816-550-3. Retrieved January 15, 2019.
- ^ Good Housekeeping. Hearst Corporation. 2000. p. 158. Retrieved August 25, 2018.
- ^ "Cherries Jubilee: Serves 4". The Independent. 2004-07-24. Archived from the original on February 7, 2012.
- ^ Swiers, Autumn (2023-11-23). "The Royal Connection To Auguste Escoffier's Timeless Cherries Jubilee". Tasting Table. Retrieved 2024-04-11.
External links
- "Cherries Jubilee, original Escoffier receipt". Foods of England. Retrieved 11 September 2015.
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