as served at Antoine's ca. 1969
Makes 4 to 6 servingsJubilee
1 (1-lb) can pitted black cherries
2 Tbsp sugar
1/2 cup Grand Marnier
1/2 cup cognac
1-quart vanilla ice cream
Cherries Jubilee DirectionsPour off about 3/4 of juice in the cherry can; place cherries in a chafing dish or a shallow skillet. Sprinkle with sugar and eat through.
When cherries are heated, add Grand Marnier and cognac; ignite and carefully baste with flaming juice.
Serve with the vanilla ice cream.
The Cherries Jubilee recipe above is from Saul Kreig, Editor, The Spirit of Grand' Cuisine (New York: Macmillan, 1969) as republished in Agnes Edwards, "You, too, can cook 'gourmet'," The Miami News (Dec 5, 1969), 2-D.
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Light version ca. 1990