Cherries Jubilee

Ingredients

• 1 pounds sweet cherries – pitted
• 0.25 cups granulated sugar
• 1 tablespoons lemon juice
• 1 teaspoons cornstarch
• 2 teaspoons cold water
• 0.25 cups kirsch
• vanilla ice cream – scooped (for serving)

Instructions

1. In a medium bowl, combine the cherries, sugar, and lemon juice; toss well and let stand 10 minutes to draw out juices.
2. In a small cup, stir the cornstarch with the cold water until smooth.
3. Pour the macerated mixture into a wide skillet and bring to a simmer over medium heat; cook until the fruit is just tender and the juices are released, 3–4 minutes.
4. Stir in the cornstarch slurry and simmer, stirring, until the sauce lightly thickens and glosses, 30–60 seconds; it should just coat the back of a spoon.
5. In a small saucepan, gently warm the kirsch over low heat until hot but not boiling, 30–60 seconds.
6. Remove the skillet from the heat, pour in the warmed kirsch, and immediately ignite with a long match; return the skillet to low heat and shake gently until the flames subside, 15–30 seconds.
7. Spoon the hot sauce over vanilla ice cream (for serving) and serve immediately.