Photo by Gina Moore
SERVES 4–6
Vanilla ice cream
1 pound fresh or frozen cherries, pitted
½ cup sugar
Lemon zest
2 tablespoons fresh-squeezed lemon juice
½ cup cognac, for flambé
Scoop ice cream into decorative dishes and put in freezer until ready to serve.
In a large skillet over medium-high heat, add cherries, sugar, lemon zest and juice. Cook, stirring steadily, until sugar dissolves, about 3 minutes. Remove pan from heat and add cognac. With a stick lighter or long match, carefully ignite the mixture. (Be sure to hold the pan away from you.) Using a spoon, baste cherries with the liqueur and juices until the flames die out. Spoon immediately over the vanilla ice cream.
Chef’s tip: In place of cognac, you may use brandy, rum or kirsch (a distilled spirit made from sour cherries).
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