Restaurant Recipes

Marshall Field Glamorama Cherries Jubilee

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Yield: 4 servings


  • 1 (16 ounce) can cherries, pitted
  • 2 tablespoons butter, at room temperature
  • 1/4 cup kirshwasser


  1. Bring cherries to and cherry juice to a boil. Add kirshwasser and ignite with a lighter. Once liquor has burned off, remove from heat and whisk in butter.
  2. To serve pour over vanilla ice cream.


Source: Executive Chef Tim Scott, Marshall Field & Company

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