1 lb. Bing Cherries, pitted and halved 1/2 stick Butter 3/4
cup Granulated
Sugar
1 Tbsp. Lemon Juice 1
Tbsp. Orange
Juice
1/4 cup Kirschwasser 1-2
tsp.
Cornstarch
Water as needed
Over medium heat melt the butter and add the sugar. Stir until the
sugar has completely dissolved. Add the cherries and the juices and
cook for 4-5 minutes. Mix the cornstarch and water together to form a
slurry. Add the slurry to the pan to thicken the sauce. Method 1 for
flaming: Add the kirsh to the pan and with a long match light the
kirsch on fire. Spoon the cherries and sauce over vanilla ice cream and
serve. Method 2 for flaming: Scoop vanilla ice cream into bowls and
spoon the cherries and sauce over the ice cream. Bring bowls to the
dining room. Split the kirsh evenly between the bowls and light on fire
with a long match and serve.
485
Route 134, South Dennis, MA 02660
Phone: 508-394-2244
Fax:
508-394-0121
