top of page

Cherries Jubilee

(by Debra Mittleman)


2 T. unsalted butter

1/3 c. white or packed light brown sugar

1 lb. fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed and undrained

pinch of kosher salt

2 T. fresh lemon juice

2 T. bourbon, Grand Marnier, or brandy

1 pt. vanilla ice cream


Melt butter in a large heavy skillet over medium heat.

Add sugar and stir until dissolved.

Add cherries and salt; stir to coat.

Cook, stirring occasionally, until cherries soften and juices reduce slightly, about 10 minutes.

Add lemon juice.

Off heat, add bourbon, Grand Marnier, or brandy, and carefully ignite with a long match.

When flames subside, serve over ice cream.


(Read At the Ballet, the story that accompanies this recipe.)

Recent Posts

See All

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page