Warm Skillet Sour Cherries With Vanilla Ice Cream
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 236.59 ml sugar
- 4.92 ml fresh lemon juice
- 14.79 ml unsalted butter
- 680.38 g sour cherries, pitted (2 1/2 cups)
- 29.58 ml kirsch (optional)
- premium vanilla ice cream
directions
- Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes.
- Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up).
- Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes.
- Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes.
- Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
- Spoon warm cherries into shallow bowls and top with scoops of ice cream.
- Note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.
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Reviews
-
i'm not sure i GET this recipe. The end result was yummy, tho. when i added the cherries to the caramel, it hardened like cement. brought it all back to a boil until it melted again with the cherry juice. the end result was sweet syrup. no detection of caramel which is why i'm left wondering why did i make the caramel in the 1st place instead of just adding sugar to the cherry juice? Please enlighten me! it was delicious & everybody enjoyed it. heck, any excuse to buy more ice cream, lol! made for zwt6.
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>