Fresh Cherries Jubilee

1. 1

   MIX CHERRIES AND SUGAR: In a medium skillet, combine cherries with as much cherry juice as you can save, and sugar. Over MEDIUM heat, stir until sugar dissolves, the cherries become soft, and the liquid is reduced, about 4-5 minutes.

2. 2

   ADD BUTTER AND LEMON: Add the butter and stir until it is melted and combined. Add the lemon juice and lemon zest and stir.

3. 3

   FLAMBE: Add the kirsh and then very carefully light a long-stemmed match and hold it to the sauce to ignite the alcohol vapors. (This part is best done with the lights dimmed and your diners watching).

4. 4

   SERVE: Place one slice of pound cake in a serving bowl. Add a scoop of vanilla ice cream. Spoon the warm Cherries Jubilee over the ice cream. Be very careful with the flames.

* Per serving · 4 servings · Values may vary.

No additional tips available.