Ingredients:

  • 4 cups Cherries (Fresh or frozen, pitted)
  • 1 tbsp Unsalted Butter
  • 1/4 cup Granulated Sugar
  • 1 tsp Fresh Lemon Juice
  • 2 tbsp Kirschwasser (Cherry brandy) or quality orange liqueur (Cointreau)
  • 1 tsp Cornstarch (or Arrowroot powder)
  • 1 tbsp Cold Water or Kirsch
  • 1/4 cup Brandy or Cognac (80 proof/40% ABV or higher, for flambé)
  • 4 scoops High-Quality Vanilla Bean Ice Cream

Instructions:

  1. Prep Cherries: If using fresh cherries, ensure they are thoroughly washed and pitted. If using frozen, keep them frozen.
  2. Create Slurry: Whisk the cornstarch and cold water/Kirsch together in a small bowl until completely smooth. Set aside.
  3. Melt Butter: In a sauté pan (metal-handled is best for safety) over medium-low heat, melt the butter.
  4. Caramelise Sugar: Add the granulated sugar and stir gently until it dissolves into the butter, about 2 minutes.
  5. Poach Cherries: Add the cherries and lemon juice. Increase heat to medium and cook for 3–5 minutes, stirring occasionally, until the cherries begin to soften and release their juices.
  6. Add Liqueur: Stir in the 2 tablespoons of Kirschwasser (or Cointreau).
  7. Thicken Sauce: Stir the cornstarch slurry again, then pour it slowly into the simmering cherry mixture, stirring constantly until the sauce thickens to a syrupy consistency. Remove the pan completely from the heat source.
  8. Prepare Flambé Alcohol: Pour the 1/4 cup of Brandy/Cognac into a separate, small metal ladle. Briefly warm the alcohol by holding the ladle over the element for about 30 seconds (do not boil).
  9. Add and Ignite: Pour the warmed alcohol over the cherries in the removed pan. Immediately use a long-handled lighter or match to touch the flame to the edge of the liquid mixture. (Ensure you are not standing under any flammable objects).
  10. Allow Flame to Die: Gently shake the pan occasionally until the blue flame naturally subsides and extinguishes (30–60 seconds). Do not cover the pan while the flame is active.
  11. Serve: Place one large scoop of vanilla ice cream into each of the four serving dishes. Spoon the warm, flambéed cherries and their syrupy sauce generously over the cold ice cream immediately.