Cherries Jubilee was created by French chef August Escoffier in honour of Queen Victoria's Diamond Jubilee.
Ingredients
| 50 g | Unsalted butter |
| ¼ cup | Caster sugar |
| 2 pieces | Orange peel, thinly sliced, no pith |
| 500 g | Pitted cherries, dark (Main) |
| ¼ cup | Kirsch (Main) |
Directions
- Melt the butter over medium heat in a large frying pan or chafing pan. Add the caster sugar and orange peel and stir a little to dissolve the sugar. Add the cherries. Cook until tender, about 5 minutes.
- Remove from the heat. Add the kirsch, and carefully ignite. Cook until the flame is extinguished.
- Great served warm over vanilla ice cream, pavlova, cheesecake or Christmas pudding.