Ingredients:
- 2 cups pitted cherries
- Juice of 1/2 lemon
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup firmly packed light brown sugar
- 2 Tbs. kirsch
- 1 pint chocolate-chunk ice cream
Directions:
In a nonreactive bowl, stir together the cherries and lemon juice. Set aside.
In a large fry pan over medium heat, melt the butter. Add the cherries and brown sugar and sauté until the cherries are soft and the sugar is caramelized, about 5 minutes. Remove from the heat and swirl in the kirsch.
Scoop the ice cream into individual bowls or stemmed glasses. Top each serving with an equal amount of the warm cherries and drizzle some of the pan juices over the top. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).
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$24.95
