Cherries jubilee

To make cherries jubilee, pitted cherries are poached in a simple syrup, which is then thickened into a glossy sauce. Kirsch or brandy is added to the pan and ignited, and once the flames die down the hot cherries and sauce are spooned over cold vanilla ice cream. The contrast of warm fruit and cold ice cream is the heart of the dish.

The dessert is credited to the French chef Auguste Escoffier, who is said to have created it in honor of Queen Victoria's Diamond Jubilee in 1897. It later became a showpiece of restaurant tableside service, where the flaming step is done in front of diners.