Brandied Prunes Jubilee
When Queen Victoria celebrated the 50th year of her reign, the eminent chef Auguste Escoffier created a dish in her honor called Cerises Jubilee: cherries poached in sugar syrup and kirsch, then flambéed. Barbara Lynch's modern version uses prunes, Asian spices and brandy. It is delectable with crème fraîche, ice cream or on buttered toast.
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