Summary
Food historians generally credit French chef Auguste Escoffier for creating cherries jubilee to mark Queen Victoria's Jubilee celebration; although there is some confusion as to whether it was intended for her Golden Jubilee in 1887 or her Diamond Jubilee in 1897.
Nowadays, there are countless variations to this recipe, but most are similar in preparation to a pie filling: pitted cherries, sugar, spice and butter, thickened with cornstarch. The fruit mixture is typically doused with Cognac or Kirsch, flambeed (or ignited) and served with ice cream or cake.See the full content of this document
Extract
Put Safety Firstwhen Firing Upcherry Dessert
Pastry chef Peter Max Dierkes, of Rat's Restaurant at Grounds for Sculpture in Hamilton, N.J., urges caution when making...
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