Promise me that before you make this, you’ll tie your long hair back in a ponytail, roll up your sleeves, and, in the case of the gentlemen with flowing facial hair, don’t bend over to get a closer look.
NotesCan be made ahead? Yes. Three hours, up to **** Leave the cherries at room temperature and reheat before proceeding.
Can be frozen? No.
Can be doubled? Yes. Use a bigger pan.
Good for leftovers? Yes. The sauce can be stored in the refrigerator for up to a week. Reheat and serve over ice cream, pound cake, or any fresh fruit
4 to 5 servings
Preparation Time15 min
Preparation Time - Text15 minutes
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Cooking for a date
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, fruity, sweet
Type of Dishice cream
- 2 cups canned or bottled pitted sweet cherries (not maraschino)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/3 cup kirsch or brandy
- 1 pint best-quality vanilla ice cream
Set a sieve over a 2-cup glass measure and drain the cherries in to it. Mix the sugar with the cornstarch in a small pan and use a wire whisk to stir in 1 cup of cherry juice. Mix very well.
Place the pan over moderate heat and simmer 3 minutes; stirring constantly. The sauce will thicken slightly and become lighter in color. Add the cherries and the kirsch or brandy **** Keep this mixture warm over very low heat while you spoon the ice cream into individual bowls.
Bring the bowls to the table, then hold a lighted match over the pan of cherries. The liqueur will ignite. When the flame goes out use a metal serving spoon to ladle the cherries and the sauce over the ice cream.
1992 Lora Brody