Pacific Northwest Bing Cherry Hazelnut Sundaes
- In a dry heavy saucepan (about 1-quart capacity) cook sugar over moderate heat, without stirring, until it begins to melt.
- Continue cooking sugar, stirring with a fork, until melted and swirl pan until sugar is deep golden caramel.
- Remove pan from heat and stir in cream, kirsch, and salt, stirring until smooth (mixture will bubble up). Stir in hazelnuts and let sauce cool.
- Scoop ice cream into 4 sundae dishes and spoon sauce over it. Sprinkle sundaes with cherries.