Quick Flaming Cherries Jubilee

Quick Flaming Cherries Jubilee

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"Cherries are simmered with brown sugar, then topped with brandy and lit on fire in this show-stopping topping for ice cream."
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5 m servings 559 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 87.3g
  • 28%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. In a saucepan, stir together the cherry pie filling and brown sugar. Bring to a boil over medium heat, stirring frequently. When it begins to boil, pour the brandy over the top and do not mix. Carefully touch a lit match to the side of the pan to light a flame. Allow the flame to burn out, then mix the brandy into the cherries. Serve hot over scoops of vanilla ice cream.


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if you light it then sprinkle some cinnimon on it you'll get some sparkes!

I'll give this recipe 5 stars for how easy it is to make. This is a delicious topping for vanilla ice cream. I used Splenda brown sugar to keep the sugar down and served it as dessert after a ro...

It was really good, but for some reason I was disappointed by the flames. They weren't as spectacular as I thought they'd be.

For a little more spectacular flame, heat your Brandy up. The brandy has to be heated above 79 degrees F to reach its flashpoint (the point where it starts producing enough vapors to ignite). On...

I dont like the taste the brown sugar gives to this recipe.

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