Cherries jubilee

Cherries jubilee is a dessert dish made with cherries and liqueur (typically kirschwasser), which are flambéed tableside, and commonly served as a sauce over vanilla ice cream.

[1] The recipe is generally credited to Auguste Escoffier,[2] who prepared the dish for one of Queen Victoria's Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897.

[3][4] Other flambéed fruit dishes include Bananas Foster, mangos diablo (mangos flambéed in tequila) and pêches Louis (peaches flamed in whiskey).

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