Bourbon Vanilla Cherries Jubilee #SundaySupper

Bourbon Vanilla Cherries Jubilee

When I made this Mom asked if I was going to flame it.  I told her of course not.  I don’t even have a way to flame it if I wanted.  And fire freaks me out.  How did she not know me better than this?

She never knows with me, she said.

Wait, what?

Bourbon Vanilla Cherries Jubilee

We spend the vast majority of our time together; I would like to think we know each other pretty well by now.  While I might be more culinarily adventurous than her, I haven’t lost my mind yet.

Yes, I push us to do things like cook leg of lamb and a giant prime brisket from Costco (because prime and Costco), and I want to try uni more than just about anything on earth (bonus, uni is definitely on the Whole30!).  But I try to keep the effort in most recipes to a minimum and it is never my goal in life to harm the house, myself, or anyone else.

Bourbon Vanilla Cherries Jubilee

Am I going to light something on fire, she wondered, unsure.  Um … no.

Really, though, do we ever know someone completely?  She really wasn’t sure if I would want to go all Food Network on the stainless steel skillet with a match or something.  While we’re all constantly changing and evolving, I’d like to think I am pretty even keeled and level headed.

Bourbon Vanilla Cherries Jubilee

Maybe I’m wrong.  Maybe all the concert going and watching Santa Clarita Diet has Mom seeing a side of me that she didn’t expect and so she doesn’t know what’s coming next.  But really, that’s both the good and bad of life.  we never know what’s coming next, so sometimes it’s nice to let loose and get a little wild and crazy, break out of whatever rut or routine we might be in.

But, no, I’m still not going to flame my Bourbon Vanilla Cherries Jubilee, and I don’t recommend you do either.

Bourbon Vanilla Cherries Jubilee

Flame or no flame, it is delicious.  With a syrupy, sweet sauce, that unmistakable hit of bourbon, and tons of juicy cherries, this is good straight from the pan, though it’s real soul mate is vanilla ice cream.  I imagine pancakes, waffles, pound cake, and more would make fine accompaniments.  I also added some peanut brittle to my sundae for a sweet and salty crunch.

Get a little wild and crazy and discover what you like best!

Bourbon Vanilla Cherries Jubilee

Bourbon Vanilla Cherries Jubilee

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

½ vanilla bean, split and scraped, pod reserved
2 cups Bing cherries, pitted, fresh or frozen and thawed
2 tablespoons coconut oil
1/3 cup brown sugar
2 tablespoons bourbon

Instructions

  1. Heat a large skillet over medium heat. Once hot, add the coconut oil, followed by the brown sugar. Cook until a sauce forms, add more oil or sugar as necessary to achieve a sauce like consistency. Add the vanilla bean seeds and pod and the cherries and cook, stirring frequently, for about 10 minutes until the cherries are soft and the sauce is reducing.
  2. Remove the pan from the heat. Add the bourbon and stir to combine. Place the pan back over the heat and cook for an additional 5 minutes, until the sauce has thickened. Remove the vanilla bean pod. Serve immediately over ice cream. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week. Reheat in a pot on the stove until warmed through.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Marion of Life Tastes Good for hosting!

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Comments

  1. Liz says:

    Oooh, your cherries jubilee looks spectacular. I DID flambe my bananas foster—and was relieved there was nothing nearby that could have caught on fire! Woosh! The flames were definitely impressive.

  2. With or without a flame your dessert looks divine! Of course, I’d never pass up anything with ice cream and Bourbon =) P.s. Uni is wonderful with a quail egg atop sushi rice.

  3. Hezzi-D says:

    Yum! I love cherries and this sounds amazing!

  4. Bourbon and cherries is always a great combo! This looks delicious!

  5. Debbie Eccard says:

    This looks delicious and when I saw it on Facebook, I shared it right away. I am on Facebook so infrequently these days but when I do go on and see a great recipe like this, I wanted to pass it along. I have eaten uni and it is very good.

  6. It’s fun to flame things. But I always do keep that fire extinguisher handy! Love this dish — it’s been ages since I’ve had it. Been thinking about making it again — I’d say you’ve nudged me over the edge on that. 🙂 Particularly since yours looks so good. Thanks!

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