Seafarers' Cherries Jubilee

Southern Living
Seafarers' Cherries JubileeRecipe
Photo: Jennifer Davick; Styling: Melanie Clarke
Makes 6 servings


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1 (15-oz.) can pitted Bing cherries in syrup
1 (14.5-oz.) can pitted tart cherries in water
2 tablespoons cornstarch
1/4 cup sugar
1/2 teaspoon ground allspice
1/4 cup black raspberry liqueur
1/4 cup brandy
6 tablespoons chocolate liqueur
1 qt. vanilla ice cream
12 chocolate fudge cream-filled rolled wafers


Prep: 10 Minutes
Cook: 5 Minutes

1. Combine cherries in a heavy non-aluminum 3-qt. saucepan; reserve 6 Tbsp. syrup. Stir together cornstarch and reserved syrup.

2. Stir together sugar and allspice; add to cherries, and bring to a boil over medium heat. Reduce heat to low; add cornstarch mixture, and cook, stirring constantly, 2 to 3 minutes or until mixture is thickened and slightly clear. Remove from heat. Stir in raspberry liqueur and brandy; return to heat, and cook over medium heat, stirring constantly, 1 minute.

3. Place 1 Tbsp. chocolate liqueur in each of 6 (6-oz.) serving dishes, and top with ice cream. Pour cherry mixture over ice cream in each dish, and serve with chocolate wafers.

Note: For testing purposes only, we used Chambord Black Raspberry Liqueur, Godiva Original Chocolate Liqueur, and Pepperidge Farm Chocolate Fudge Crème-Filled Pirouette Rolled Wafers.

Created date

April 2009