cherries jubilee recipe
The Best cherries jubilee recipe
Cherries Jubilee
A classic British dessert featuring a buttery shortbread crust filled with a rich cherry jam and topped with a fluffy pastry cream. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- 1 lb (450g) fresh or frozen cherries (pitted)
- 1/2 cup (100g) granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1 cup (240ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 1/4 cup (50g) unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp cornstarch
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
2
For the crust: In a food processor, pulse butter, flour, sugar, and salt until combined. Press mixture into a 9-inch (23cm) pie dish and bake for 15 minutes. Cool. -
3
For the jam: Simmer cherries, sugar, lemon juice, and cinnamon in a saucepan for 20 minutes until thickened. Cool completely. -
4
For the pastry cream: Heat milk until steaming. Whisk sugar and egg yolks in a bowl. Slowly pour in hot milk while whisking. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened (~5 mins). Remove from heat, stir in butter and vanilla. Cool slightly, then whisk in cornstarch to thicken further. -
5
Fill the cooled crust with cherry jam, leaving a 1-inch border. Pour pastry cream over the jam. Chill in the refrigerator for at least 4 hours.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Baking sheet
- Oven
- Saucepan
- Whisk
- Fine-mesh sieve
📊Nutrition Facts (per serving)
📝Notes
- Ensure cherries are pitted before cooking.
- For extra richness, add a dollop of whipped cream on top before serving.
- Can be made ahead and refrigerated for up to 2 days.
Watch Video Of How Cherries Jubilee Works
❓ Frequently Asked Questions About Cherries Jubilee
What is the key difference between the classic Cherry Jubilee and a traditional cherry pie?
The Cherry Jubilee is a lighter, more modern twist on a classic cherry pie. While a traditional cherry pie often includes a thick, custard-like filling (sometimes with a béchamel base) and a buttery crust, the Cherry Jubilee features a lighter, fruit-forward sauce made from reduced cherry juice, sugar, and a touch of cornstarch or arrowroot to thicken it without heavy cream. It’s also typically served with a simple, crisp pastry shell or a shortcrust base, and sometimes topped with a dollop of whipped cream or vanilla ice cream for extra freshness.
Why does the recipe call for both tart and sweet cherries in the filling?
Using a mix of tart and sweet cherries balances the flavors beautifully. Tart cherries add a bright, tangy acidity that cuts through the sweetness, preventing the sauce from becoming overly syrupy or cloying. Sweet cherries bring natural sweetness and juiciness, ensuring the filling is rich but not overly heavy. The ratio (often around 60% tart to 40% sweet) is key—too much tart cherry can make the sauce taste sharp, while too much sweet cherry can make it taste overly sugary. Freshly picked cherries work best for this balance.
How can I make the Cherry Jubilee filling extra smooth without using a blender?
To achieve a silky-smooth filling without a blender, you can use one of these methods:
1. Mashing with a potato masher or fork – Gently mash the cherries and juice together in batches until mostly smooth, then mix back in.
2. Using a food processor – Pulse the cherries and juice in short bursts until finely chopped but not completely pureed.
3. Straining through a fine-mesh sieve – After reducing the juice slightly, strain the mixture through a sieve to remove any pulp, then fold it back in.
4. Cooking the cherries down first – Simmer the cherries and juice until thickened, then let it cool slightly before blending or mashing lightly.
Can I substitute a different fruit for the cherries in the Cherry Jubilee recipe?
While cherries are the star, you can adapt the recipe with other fruits, though the texture and flavor profile will differ:
– Strawberries – Use a strawberry jam base (reduce with sugar) for a lighter, fruitier sauce.
– Raspberries – A raspberry compote (simmered with sugar) works well, but the sauce may be thicker.
– Peaches or nectarines – Use a peach purée or cooked-down fruit for a softer, more custard-like consistency.
– Blueberries – A blueberry sauce (simmered with sugar and lemon) is rich but less tangy.
Note: Adjust sweetness and thickening agents (like cornstarch) based on the fruit’s natural acidity and texture.
Why does the recipe sometimes recommend adding a splash of lemon juice or vinegar to the filling?
Lemon juice or vinegar (like white wine vinegar) serves a few important purposes:
1. Brightens the flavor – Tart cherries can taste a bit heavy or dull on their own, and acidity cuts through the sweetness, making the sauce more vibrant.
2. Prevents browning – The acid helps preserve the natural color of the cherries by slowing down oxidation.
3. Balances sweetness – A tiny splash (about 1–2 tablespoons) prevents the filling from tasting overly syrupy or cloying, especially if using a lot of sugar.
4. Enhances depth – A touch of vinegar (like apple cider vinegar) adds subtle complexity, similar to how it’s used in cherry pie filling traditionally.
