STREAMING NOW: Siba's Table

Cherries Jubilee for a Healthy Heart

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A sweet ending that won't break the diet. Don't omit the grated orange rind; it made all the difference. This is from the 1975 edition of The American Heart Association Cookbook. ETA: I believe this recipe refers to canned cherries, hence the mention of using the juice. On the origin of this dish, many credit Escoffier (French) for creating this for Queen Victoria's Jubilee (British), and cherry compote had been a classic British dish prior to that...”
READY IN:
17mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour juice from cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts.
  2. Stir in the cherries. Cover and simmer 10 minutes.
  3. At the table, pour the warm brandy over the cherries in the serving pan and flame.
  4. Spoon into meringue shells or over ice milk while cherries are still flaming.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: