Cherries Jubilee

1 pound fresh Bing cherries
1/4 cup sugar
1 cup water
1 one inch strip lemon zest
1 teaspoon arrowroot
1/4 cup Kirsch
1 quart vanilla ice cream

Pit cherries over a bowl. In a saute pan dissolve sugar in 1 cup water, add lemon zest and bring to a boil. Mix arrowroot with a little cold water to make a paste. Whisk arrowroot paste into boiling syrup and cook, stirring, until thickened. Add cherries and poach over low heat for 5 to 7 minutes until tender.

Heat Kirsch in a separate saucepan. Pour over cherries and CAREFULLY ignite with a long match. Shake pan until flames die down.

Scoop ice cream into 4 glass bowls. Spoon cherries and syrup over and serve immediately.

Source:  David Rosengarten

4 servings


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