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As soon as we get half way thru the month of June, my eyes are wide open, my radars on and running on high voltage so I don’t miss my chance to buy my Bing cherries. Besides eating them fresh as they are so juicy and tasty, I also like to make a few recipes with them such as my Cherries Jubilee!
It’s an incredible dessert to serve during hot summer days. Poached, then quickly flambéed with a hint of cherry brandy and served over vanilla ice cream, this is an amazing dish to make for your guests. It is elegant and definitely scrumptious!
Cherries Jubilee was created in 1887 by well-known Georges-Auguste Escoffier, a famous French chef and writer from the early 20th century. This dish was to celebrate Queen Victoria’s 50th year as a monarch. Back then, it wasn’t served with vanilla ice cream which is now a popular staple for this delicious dessert. This incredible chef who was considered the initiator of modern French cuisine created other great recipes like Tornedos Rossini, Peach Melba (both recipes coming in 2021), etc.
Very easy to prepare and simply delightful, this is a perfect delight to serve in the heart of summer. Cherries Jubilee is a classic and should definitely come back on restaurant menus. In the meantime, please enjoy this recipe at home…
Bon Appétit!
If you want to enjoy other Georges-Auguste Escoffier’s recipes, here are a couple great books to purchase online…
– Le Guide Culinaire, 1903
– Ma Cuisine, 1934
Check out these scrumptious dessert recipes…
– Apple Cheese Pie
– Butterscotch Pudding
– Poached Pears with Caramel Sauce
– Chocolate Éclairs
– Mango Purée with Mixed Berries and Cointreau
– Cranberry Orange Bundt Cake
and for even more delicious dessert recipes, click on this link… Recipe Category • Dessert
For ingredient amounts and much more, visit
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