Cherries Jubilee is a dessert dish that is credited to the influential French chef and restaurateur Auguste Escoffier who is also credited with popularising French cuisine. The dish was apparently created for a jubilee celebration of Queen Victoria, hence the name.
Cherries Jubilee, to no great surprise, uses cherries - the fruit of a number of plants of the sweet cherry family in this case - as the main ingredient, as well as a liqueur. The preferred liqueur is Kirsch - the name is German for "cherry water" - which is a clear and colourless fruit brandy that's made from morello cherries.
The dish is then flambéed, where the alcohol is ignited with a blue tinged flame, and then often served as a sauce over vanilla ice cream.
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