Cherry Jubilee Recipe

Prepare cherries

Pit and stem the Lodi cherries if not already done. If cherries are very large, halve them. Set aside in a bowl.

Make syrup base

In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until sugar dissolves and bring to a gentle simmer.

Cook cherries

Add the cherries, lemon juice, split vanilla bean (add seeds and pod), and a pinch of kosher salt to the syrup. Stir to combine. Reduce heat to medium-low and simmer gently, stirring occasionally, until cherries soften and release juices, about 8–10 minutes.

Finish compote

Remove and discard the vanilla pod. Stir in the butter and ground cinnamon until butter melts and the sauce becomes glossy. Taste and adjust sweetness with more sugar or a squeeze of lemon if needed. Keep warm over the lowest heat.

Add brandy (off heat)

Remove the saucepan from heat. Carefully pour in the cherry brandy (120 ml). Allow the spirit to warm in the pan for about 30 seconds off the heat—this helps vaporize alcohol for more even flambé.

Safety check

Ensure the saucepan handle is turned inward and there are no overhead flammable objects. Have a long lighter or long match ready, and an oven mitt or heatproof glove. If performing tableside flambé, use a wide shallow pan or transfer to a heatproof skillet first to increase surface area.

Flambé

Using a long lighter or long match, ignite the brandy carefully. Allow flames to burn until they subside on their own—about 10–20 seconds. Do not lean directly over the pan. If flames do not catch, step back, wait a few seconds for alcohol fumes to dissipate, and try again. If concerned, skip flambé and simply stir the warmed brandy into the sauce.

Reduce flames and reheat

Once flames subside and alcohol has burned off, return the pan to low heat for 1–2 minutes to integrate flavors and thicken slightly if needed. Stir gently to coat cherries with the syrup.

Place a slice of cheesecake or a scoop of vanilla ice cream on each serving plate or bowl.

Spoon the warm cherries and generous spoonfuls of the brandy syrup over the cheesecake or ice cream. Make sure to include some whole cherries and some syrup for each serving.

Garnish with toasted almond slices and a couple of fresh mint leaves, if using. Serve immediately while cherries and sauce are warm and fragrant.

Safety note: If you performed the flambé tableside, allow the pan to cool before handling and keep a lid or fire extinguisher nearby when doing open flames. Never pour extra alcohol into the flames.