This quick and easy cherry sauce is served warm over vanilla ice cream for a delightful ending to any meal.
- 1 pound fresh ripe sweet cherries, cleaned and pitted
- ⅓ cup granulated sugar
- juice of ½ a lemon
- ⅓ cup cherry brandy (Kirsch) or rum
- Vanilla ice cream, for serving
Wash and pit the cherries (leave whole.) Place the cherries in a flameproof skillet large enough to fit the fruits in a single layer. Add the sugar and lemon juice and stir to combine. Cover the pan and heat on medium-low until the sugar dissolves, about 5 minutes.
Uncover the pan and increase the heat to medium-high. Cook until the cherries are juicy and syrupy, about 5 minutes.
Slide the pan off the heat and add the Kirsch. Ignite the alcohol with a utility lighter or long fireplace match. Quickly move the skillet back onto the burner and gently shake and swirl until the flames subside, about 30-45 seconds.
Remove from the heat and serve immediately spooned over vanilla ice cream. Store any leftovers in a jar in the refrigerator.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
- Scoop the ice cream into pretty glasses or dishes and store in the freezer until needed. You’ll be ready to serve dessert as soon as the sauce is finished.
- Substitute thawed frozen cherries when fresh are not available.
Calories: 182kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 252mg | Fiber: 2g | Sugar: 31g | Vitamin A: 73IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg