Did you ever wonder how Cherries Jubilee got its name? Wonder no more – I’m here to help. Wikipedia tells us,
“Cherries jubilee is a dessert dish made with cherries and liqueur, which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream. The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victoria’s Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897.”
Read more about Escoffier in a previous post here and see that he was also credited with creating Peach Melba – see a fruit dessert theme here? Although this recipe does not use a flame to flambe the dessert, it’s still as delicious as ever.
2 Tbsp. butter
1/2 cup red or black currant jelly
1/4 cup honey
1 pkg. (12 oz.) 3-1/2 cups frozen dark sweet cherries, thawed (available from Dole)
2 Tbsp. brandy (optional)
1 Tbsp. lemon juice
1 Tbsp. cornstarch
1/4 tsp. salt
1 pint vanilla low fat frozen yogurt
- Heat butter in medium sauce pan, stir in jelly and honey.
- Cook 2 minutes, or until jelly has dissolved.
- Stir in cherries, brandy (if using), lemon juice, cornstarch and salt; cook another 8 minutes, or until mixture has thickened slightly.
- Remove saucepan from heat and set aside.
- Scoop frozen yogurt into 4 serving dishes; top with cherry jubilee.
- Serve immediately.
Food Mingle Alternatives and Substitutions:
- I omitted the brandy and this still tasted great!
- A dollop of whipped cream on top is just right.
Yield: 4 servings