CJ Olsen's Cherries Jubilee

March 14, 2017



2 tablespoons unsalted butter
2 cups Olson’s Bing cherries, pitted and halved
Sugar to taste
2 ounces kirsch
1 ounce Grand Marnier
1 ounce cognac
4 large scoops rich vanilla ice cream, frozen hard


  1. Melt butter in a skillet and add cherries. Cook gently until cherries begin to soften. Sprinkle with sugar and stir.
  2. Add kirsch and Grand Marnier to pan. Continue to cook gently until rich, dark syrup begins to form.
  3. Add cognac, increase heat to warm the mixture, then light carefully and pour over ice cream.

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