Warm Skillet Sour Cherries With Vanilla Ice Cream

Recipe by Scoutie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement