Let me tell you a little secret: the first time I made Cherries Jubilee, I did it for someone I was trying to impress. We’d just had dinner, nothing fancy — roast chicken, potatoes — but I wanted to end on something dramatic. I’d seen Nigella do it once on telly, all smooth and confident, setting brandy on fire like she’d been born in a ballgown. I figured if she could do it, so could I.
What actually happened? The brandy caught with a whoosh, I screamed a little, and he applauded like I was doing magic. It wasn’t perfect. But it was delicious. The cherries turned jammy and soft, the sauce thickened to something glossy and spoonable, and when it hit the ice cream? Well, let’s just say things worked out fine.
This is the kind of dessert you make when you want to feel a little decadent without trying too hard. It’s warm and boozy and bright. Simple ingredients, no fuss — and if you’ve never flambéed before, don’t worry. I’ll walk you through i.
Why You’ll Love It
- Fast and impressive — only 15 minutes start to finish
- Rich but balanced — the lemon cuts through the sweetness
- Great use for cherries that are just on the edge
- Flambéing makes it feel special (and fun, once you get over the nerves)
- Leftovers reheat beautifully and taste even better the next day
- Versatile — spoon it over ice cream, cake, pancakes, or eat it straight from the pan
Ingredients
- 2 cups fresh cherries, pitted
- ¼ cup sugar
- ¼ cup brandy
- Juice of 1 lemon
- ½ teaspoon vanilla extract
- Pinch of cinnamon
- 2 tablespoons butter
How to Make It
Start with everything in the pan:
Toss your cherries, sugar, lemon juice, vanilla, and cinnamon into a large skillet. Give it a gentle stir just to coat everything. You’re not going for a jam here — you want the cherries to hold their shape.
Let it bubble:
Turn the heat to medium and let the mixture come to a gentle simmer. Stir occasionally. After 5 minutes, the sugar should dissolve and the cherries will have released their juice.
Time for the brandy:
Now add the brandy. Let it warm through for about 30 seconds — don’t rush this part. If you light it too soon, the alcohol won’t catch properly.
The flambé moment:
With a long lighter or match, carefully light the surface of the liquid. Step back! The flame will rise up and then settle. Let it burn out on its own — it’ll only take a few seconds. If you’re nervous, keep a lid nearby to smother it if needed.
Stir in the butter:
Once the flame’s gone, turn the heat down and add the butter. Stir until it melts and the sauce starts to look glossy and silky.
Thicken it slightly:
Keep cooking over low heat for another 2–3 minutes. The sauce should start to coat the back of a spoon. Don’t let it boil too hard here — gentle is key.
Let it rest a moment:
Take the pan off the heat and let it sit for a few minutes. It’ll thicken more as it cools. Plus, it’s too hot to serve right away anyway.
Serve however you fancy:
Spoon it warm over good-quality vanilla ice cream, or something spongey like pound cake. I once poured it over French toast and honestly, would do it again.
Common Mistakes and How to Dodge Them
Why is my sauce too runny?
You probably didn’t let it simmer long enough after the butter. Just give it a few more minutes over low heat.
Can I flambé with cold brandy?
Not easily. It needs to be warm to catch fire — let it sit in the pan for a bit before lighting.
Help, I burned the sauce.
Turn the heat down. Cherries and sugar can scorch fast. And don’t walk away — this recipe doesn’t like multitasking.
Mine turned out too sweet.
Add a splash more lemon juice next time, or use less sugar if your cherries are very ripe. It’s easy to tweak.
Do I have to flambé it?
You don’t — just let the brandy cook off for a minute or two. You’ll lose a bit of drama, but the flavour’s still lovely.
Storage and Reheating
Fridge:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Let the sauce cool completely, then freeze in a sealed container for up to 3 months. Thaw in the fridge overnight.
Microwave:
Reheat in 30-second bursts, stirring in between.
Stovetop:
Warm gently over low heat. Add a splash of water or brandy if it’s too thick.
Frequently Asked Questions
Can I use frozen cherries?
Yes, just thaw and drain them first. You may need to simmer a little longer to cook off extra moisture.
What kind of brandy works best?
Any smooth, drinkable brandy. Cognac if you’re feeling luxe. I’ve also used dark rum in a pinch — tasty, just different.
Is this dessert very alcoholic?
Not really — most of the alcohol burns off in the flambé. What’s left is more flavour than booze.
Can I double the recipe?
Absolutely. Just use a big enough pan so the cherries can spread out and cook evenly.
Nutrition Facts (Per Serving)
Calories: 200
Fat: 5g
Carbs: 20g
Protein: 1g
Sodium: 10mg
Sugar: 15g
Try More Nigella Lawson Recipes:
Nigella Cherries Jubilee
Description
A warm, silky, spiced cherry sauce flambéed in brandy and spooned over vanilla ice cream — pure indulgence with a touch of theatre.
Ingredients
Instructions
- Combine cherries, sugar, lemon juice, vanilla, and cinnamon in a skillet.
- Simmer over medium heat for 5 minutes.
- Add brandy and let it warm for 30 seconds.
- Carefully light the brandy and let the flames subside.
- Lower the heat, stir in the butter until melted and glossy.
- Simmer 2–3 more minutes until sauce thickens slightly.
- Remove from heat and let sit a few minutes before serving.
Notes
- Use warm brandy for easier flambéing.
- Frozen cherries work — thaw and drain first.
- Add more lemon juice to balance very ripe cherries.
- Don’t skip the butter — it gives the sauce richness and body.