This recipe is prepared with the 10" open skillet from the 2-piece Colored Hard Anodized Skillet Set by MarkCharles Misilli (K33080).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
1 (15-oz) can whole sweet cherries in light syrup, drained, juice reserved
1 Tbsp sugar
1 Tbsp cornstarch
1/4 cup orange juice
1/3 cup kirsch (or a similar liquor like brandy or cognac)
1/2 tsp orange zest, finely grated
1 pint vanilla ice cream
Whisk the sugar and cornstarch together in a small bowl and then add 2 Tbsp of the reserved cherry juice. Set aside.
Combine the remaining cherry juice, orange juice, and orange zest over moderate heat in a 10'' (or larger) skillet. Add the cornstarch mixture. When the juice thickens, add the cherries to the skillet and warm them through, tossing gently to prevent breaking.
Pour in the liquor and flambé the mixture until the flame dissipates on its own. Then, remove the pan from the heat and set it aside. (Watch David's How to Flambé video on YouTube for more on this step.)
Scoop the vanilla ice cream into four small dessert dishes and spoon the cherries on top.
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