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?
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.
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.
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.
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
- Total Time: 25 minutes
- Yield: 4 servings 1x
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
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Don’t forget to check out the other Sunday Supper dishes! Thanks to Marion of Life Tastes Good for hosting!
APPETIZERS
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian doubles by Caroline’s Cooking
MAIN DISHES
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind “Full” Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gluten Free Gumbo by Cricket’s Confections
- Gumbo Z’herbes by Monica’s Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
SIDES
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindy’s Recipes and Writings
DESSERTS
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
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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.
Well, you are much more of a baker than I am, Liz! I would not doubt your flambeing abilities 🙂
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.
Yum! I love cherries and this sounds amazing!
Bourbon and cherries is always a great combo! This looks delicious!
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.
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!