The standard recipe for cherries jubilee calls for pitting fresh cherries, cooking with lemon zest and juice, and flambeing before serving. An easier version starts with canned cherries cooked in their own juice.
For traditional cherries jubilee with ice cream, wash 1 pound ripe cherries, and remove the pits. Place pitted cherries and 1/2 cup sugar in a skillet. Add two strips of lemon zest, and squeeze the juice of one lemon over the top. Stir to evenly coat the cherries.
Cover the cherries, and cook over medium-low heat until the sugar has dissolved. Remove the cover, and cook five more minutes until the cherries are juicy. Remove from heat, and pour 1/3 cup golden rum over top. Use a long match to ignite the alcohol, and swirl until the flames subside. Serve the cherries over vanilla ice cream.
Food Network star Rachael Ray has an easier recipe. Mix 2 teaspoons cherry juice from canned Bing cherries with 1 tablespoon sugar and 1 tablespoon cornstarch. Pour the rest of the cherry juice in a skillet, and heat. Add the cornstarch mixture, stirring until thickened. Add cherries, cooking until heated through.
Warm 1/4 cup kirsch or cognac over low heat. Pour the warmed liqueur over the cherries, and ignite using the technique above.