Auguste Escoffier's

Cherries Jubilee


1 pound fresh (or thawed from frozen) sour cherries, pitted

1⁄2 cup sugar

2 tablespoons fresh lemon juice

1⁄2 vanilla bean, seeds scraped and reserved

1⁄4 cup kirsch or brandy

Vanilla ice cream, for serving


Heat cherries, sugar, juice, and vanilla bean along with the seeds and scrapings in a 12-inch skillet over medium-high heat, and cook, stirring, until sugar dissolves in the cherries’ juices, about 4 minutes. Remove pan from heat and add kirsch; return to heat and ignite with a match. Using a spoon, baste cherries with liqueur and juices until the flame dies out. Spoon immediately into bowls of vanilla ice cream.