Reviewed: Sep. 25, 2009

This is one of our favorite recipes for entertaining. Nearly always use the cherry juice rather than water and sometimes, when out of brandy, have subtituted a Portuguese almond liqueur. Whichever way it is always a hit.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Sep. 25, 2009

So good! I didn't have oranges so I used Clementines. I also used the frozen organic cherries. My husband dubbed it "moor-ish". I should have taken a picture because when you put it in a parfait glass it is so lovely. Thank you Wilemon!

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pineconewars

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

I really loved this recipe, I didn't think it smelled too great cooking but as soon as I tasted it, I fell in love! It was very sweet! I couldn't find cherry extract so I used blackberry brandy and it was very yummy!

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Heidi S.

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Reviewed: Jul. 19, 2009

This is a delicious dessert with the added drama of the flambe. I had some cherries in the fridge and didn't know what to do with them and decided to give this a try. Most of the ingredients I had on hand except for the cherry extract. I couldn't find that at my grocery store so I used almond extract instead. The flambe effect was a big hit, and it tasted delicious over vanilla ice cream. I'll be making this again when I have a dinner party for the presentation alone.

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cookiecutter

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Reviewed: Jul. 16, 2009

We had so many fresh cherries to use up that I made half batches of this recipe three nights in a row! The first night, I had no flames at all. The second night, they became slightly visible. The third night, they were huge like others described! I had to change a few things to get it to happen. First, I heated the brandy for 15 seconds in the microwave right before attempting to light it. Second, I didn't remove the pan from the heat until I had already lit the brandy. I was following the directions and removing from heat but not getting flames. I think part of the reason is that the temperature of the pan was going too cool right as I was trying to light. I will make this again and again now that I got the flames! I also omitted the orange zest and subbed almond extract for cherry; it was still awesome!

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Bsols

Cooking Level: Beginning

Home Town: Warren, Ohio, USA

Living In: Boardman, Ohio, USA

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Reviewed: Jun. 24, 2009

very good...instead putting brandy in, i put some vanilla on sugar cubes and place cubes on cherry jubille and light ...cubes melt

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grannyvikki

Cooking Level: Expert

Home Town: Wooster, Ohio, USA

Living In: Wayne, West Virginia, USA

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Reviewed: Apr. 7, 2009

this was easy and we all loved it! It was fun to watch!

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julie

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Shorewood, Minnesota, USA

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Reviewed: Sep. 16, 2008

Wow, I feel like a world class chef! This was easy and delicious and my guests were amazed! I made just two changes, I left out the water and subbed cherry juice from the can and I forgot the cherry extract and it still turned out beautiful. I almost messed it up by stirring in the brandy, but my husband stopped me in time and instead I just poured it over the top and then lit it with a long match (I was so worried that it wouldn't light up) blue flames sprouted and when they started to go out I tipped the pan a little to keep them going as long as possible. Thanks for the excellent recipe!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jun. 1, 2008

Excellent and I made a few substitions. I used 1/2 teas Brandy extract and 1/2 teas vanilla extract instead of the brand and cherry extract. Whole family loved it!

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KATTORREZ

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Reviewed: May 5, 2008

Very nice show and yummy flavor. I used almond extract, not cherry. Too bad the pictures didn't come out - next time I'll figure out how to turn off the flash!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 12, 2008

Delicious overall, but I like them a bit saucier, so I added some water while they simmered. I also used the almond extract since I did not have the cherry on hand.

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Hoolie

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Reviewed: Jul. 8, 2007

Delicious & easy to make. I didn't have any cherry extract on hand, so I followed a previous reviewer's advice & substituted with almond extract. Unfortunately we lit the pan outside, and couldn't see the blue flame because it was too bright out. We could hear the flame interestingly enough & feel the heat, so we knew it worked. My advice would be to light the flame in a darker setting so you can enjoy the display. We'll do this one again.

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NICOLE B

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Jul. 5, 2007

Makes great pie filling! I had a bunch of fresh cherries to use up, and almost all the recepies I was interested in needed pie filling. I came across this and thought - 2 desserts in one! Sometimes cherry pie filling is just too "cherry". I like rich flavor that comes from the addition of orange and brandy. Plus I used almond extract instead of cherry extract. We ate 2 servings of it right away as Cherries Jubilee, and saved the left overs for Cherry Crisp the next day. Wonderful!

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smiruz

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Reviewed: Dec. 14, 2006

The flames were hypnotic. My friends were impressed.

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LADYVINCENZA

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Reviewed: Oct. 19, 2006

If you really want to try a dessert from the 70's, this is for you. I've had this in restaurants & it was good----this recipe has a very nice flavor to it with the hint of orange & brandy, & then served warm over ice cream......well what's not to like. Like the recipe says, impressive to guests, just not something you'd make frequently.

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