The kirsch carries the precise flavor of the fruit it’s made from—concentrated, slightly bitter cherry—which means the flambé doesn’t just provide spectacle; it also reinforces the flavor already built in the pan.
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Cherries Jubilee
Makes 4 to 6 servings
1 pound (454 grams) fresh cherries (see Note), pitted and halved½ cup (100 grams) granulated sugar1 teaspoon lemon zest1 tablespoon (15 grams) fresh lemon juice½ teaspoon kosher salt1 teaspoon vanilla bean paste1/3 cup (80 grams) kirsch or brandyVanilla Bean Ice Cream (recipe follows)
In a medium stainless steel skillet, cook cherries, sugar, lemon zest and juice, and salt over medium-low heat, stirring occasionally, until sugar dissolves and cherries begin to soften and release their juices, 2 to 3 minutes. Stir in vanilla bean paste. Increase heat to medium, and cook, stirring frequently, until sauce is thickened and almost syrupy, about 5 minutes.
Remove from heat. Add kirsch or brandy, and ignite using desired method. Gently shake skillet to spread flames over entire surface, and continue to shake skillet until flames die out on their own. This should take about 1 minute. Serve warm cherries over Vanilla Bean Ice Cream. Best served same day.
Note: We used dark sweet cherries for this recipe, but feel free to use whatever fresh cherries you prefer.
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Vanilla Bean Ice Cream
Makes about 1 quart
Servings 1 quart
1¼ cups (300 grams) heavy whipping cream1 cup (240 grams) whole milk2/3 cup (134 grams) granulated sugar, divided1 teaspoon vanilla bean paste¼ teaspoon kosher salt4 large egg yolks (74 grams), room temperature
In a medium saucepan, whisk together cream, milk, 1/3 cup (67 grams) sugar, vanilla bean paste, and salt; cook over medium heat, stirring frequently, until steaming. (Do not boil.)
In a medium heatproof bowl, whisk together egg yolks and remaining 1/3 cup (67 grams) sugar. Gradually add half of hot cream mixture to egg yolk mixture, whisking constantly. Add egg yolk mixture to remaining cream mixture in pan, whisking constantly. Cook over medium heat, whisking constantly, until mixture lightly coats the back of a metal spoon and holds a trail when a finger is run through and an instant-read thermometer registers 178°F (81°C) to 180°F (82°C). Remove from heat; pour through a fine-mesh sieve into a medium heatproof metal bowl set over an ice water bath. Whisk until cream mixture is room temperature (70°F/21°C); cover and refrigerate overnight.
Whisk chilled cream mixture, and pour into an ice cream maker. Churn according to manufacturer’s instructions until thickened to the consistency of soft serve. Spoon into a chilled, freezer-safe airtight container, and cover with plastic wrap, pressing wrap directly onto surface of ice cream.
How to Flambé:
1. Once everything is cooked, remove skillet from heat. Add alcohol to the skillet.
2. Use a long-handled candle lighter or a long matchstick to light the alcohol on fire.
3. Alternatively, once the alcohol is added, turn your stove back on and tip the skillet toward the flame to ignite the alcohol.
4. Shake the skillet gently and let the alcohol extinguish on its own.
Safety Tips:
1. Turn off your exhaust fan, tie back your hair, and roll up your sleeves before getting started. Make sure there is nothing near the skillet that could accidentally catch fire once the mixture is ignited.
2. Use a stainless steel skillet with a long handle to make sure you can hold the skillet but the flame stays far away from you.
3. Don’t use a nonstick skillet; the flame can damage the coating of the pan.
4. If using a gas stove, turn off the heat before adding alcohol.
5. Never add alcohol directly from the bottle. Pour into a small cup or ramekin and then add it to the skillet off the heat.
6. Keep a lid nearby in case you need to smother the flame, but it’s always best to let the flame go out on its own.
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