Gluten-Free Cherries Jubilee Recipe
By: Gillian on April 25, 2012
The renowned chef, Auguste Escoffier, is generally assumed to have created this dish in the 1800’s to celebrate one of Queen Victoria’s Jubilees of her reign on the throne. This is a really fun and easy gluten-free dessert recipe. The cherries are flambéed (briefly set on fire), so do be careful! The first time I had this dessert was many years ago at Antoine’s restaurant in New Orleans and it was served with great flair (flare?!), tableside.
1 can (1 lb) Bing cherries
2 Tbs arrowroot
2 Tbs water
Vanilla ice-cream (gluten-free)
2 Tbs kirsch or brandy
Pour the juice from the can of cherries into a frying pan, bring to a boil and simmer for 10 minutes. Add the cherries and return to a simmer. Mix the arrowroot with the water and stir into the pan. Continue cooking until the mixture thickens. Portion out a scoop of ice-cream into each of four dessert bowls. Slightly warm the kirsch, carefully sprinkle over the cherries and ignite with a long match. Serve immediately over the ice-cream.
4 servings
