When I was a little girl, and I had been very, very good, my mother would make my favorite dessert, Cherries Jubilee. Okay, so now you know how old I am because that was a popular dessert in the 1960’s. Maybe that’s one of the reasons that dark chocolate covered cherries are my favorite candy.
At some point, a can of dark cherries found their way into my pantry, and I decided to make them into Cherries Jubilee. But, I didn’t want them ordinary, I wanted mine to sing the praises of chocolate!
Considering the recent birth of the British royal baby, George, I wanted to make something “English”, even though the chef who created the dish was French.
The dessert was created by Auguste Escoffier, who prepared the dish for Queen Victoria’s Diamond Jubilee celebrations. Originally, the dish consisted of pitted cherries which were flambéed with Kirschwasser. Someone decided later to serve that over ice cream. Because the dessert was impressive it became very popular, and everyone was doing it. Of course, that set its death knell. Well, it’s back, probably because of the popularity of Mad Men, a television show set in the 1960’s.
And now, The Good Plate’s version of Cherries Jubilee with Chocolate Cherry Sauce….
Recipe: Cherries Jubilee with Chocolate Cherry Sauce
- 1 can dark, pitted cherries
- 1 tablespoon butter
- 1/3 cup powdered sugar
- 2 tablespoons unsweetened cocoa
- 1 tablespoon sherry
- Vanilla ice cream
- Drain the cherries, reserving the juice.
- In a saucepan, melt the butter on low heat.
- Add the powdered sugar, and stir. Add cherry juice, and stir.
- Add the cocoa and stir until all the lumps have disappeared.
- Add the sherry and let the sauce cook until it has thickened.
- Put ice cream in nice dishes, and top with the cherries.
- Carefully spoon some of the sauce on each dessert.
- Refrigerate any remaining sauce.
You could add a little almond extract.
Preparation time: 1 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6
Culinary tradition: French
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.