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Bourbon Vanilla Cherries Jubilee

  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 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


  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.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes