Classic Cherries Jubilee over Vanilla Ice Cream

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb fresh sweet cherries
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1/4 cup kirsch or brandy
• 2 tbsp unsalted butter
• 1 pint vanilla ice cream
• 1 tsp orange zest
• 1/8 tsp pinch of salt

Instructions

1. 1Pit the cherries carefully, keeping them whole if possible, and set them aside in a bowl so their juices collect.
2. 2Melt the butter in a large skillet over medium heat until it foams gently and smells nutty.
3. 3Add the pitted cherries, sugar, lemon juice, orange zest, and salt to the skillet. Stir gently to coat every cherry.
4. 4Cook the mixture, stirring occasionally, until the sugar dissolves completely and the cherries release their juices and turn glossy, about 4 to 5 minutes.
5. 5Continue simmering until the sauce thickens slightly and coats the back of a spoon, another 2 to 3 minutes; the cherries should stay plump and juicy.
6. 6Remove the skillet from the heat and carefully pour in the kirsch or brandy.
7. 7Return the skillet to medium heat and tilt it slightly so the alcohol ignites if desired for the classic flambé effect, or simply simmer 30 to 60 seconds to burn off the raw alcohol while keeping the warm boozy aroma.
8. 8Scoop generous portions of vanilla ice cream into four shallow bowls or coupe glasses.
9. 9Spoon the hot cherries and their glossy sauce immediately over the ice cream so it melts just at the edges.
10. 10Serve at once while the contrast of cold ice cream and warm, lightly boozy cherries is at its peak.