Cherries Jubilee

Few desserts deliver more spectacle per square inch than Cherries Jubilee.

Sweet black Bing cherries get simmered with their own syrup, a touch of sugar, and strips of orange and lemon zest until the sauce turns thick and glossy.

Then comes the showstopper: a pour of cognac and a struck match that sends blue flames dancing across the chafing dish.

Ladle it, still flickering, over cold vanilla ice cream and watch your guests lose their composure.

This is the dessert that was invented for royalty (literally, for Queen Victoria’s jubilee), and it still commands a room.

Chef’s Tips

• Warm the cognac slightly before flaming. Room-temperature spirits ignite more reliably than cold ones.
• Use a long match or a long-handled lighter. Keep your face and sleeves well clear.
• The cornstarch thickens the cherry syrup into a sauce that clings to the ice cream instead of pooling at the bottom of the bowl.
• Bing cherries are traditional, but any sweet dark cherry works. Just make sure they’re pitted.