Sauteed Cherries with Grappa and Almonds

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   After spending some time in the south of France, I really came to love certain fruits and nuts mixed together in desserts.

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   Maybe it's because almonds and cherries are actually both fruits, that I feel they belong together.

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   Or maybe, quite simply, it's the flavor combination of these 2 ingredients that makes them perfect (and simple finish) for any meal.

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   It can be paired with a sorbet or ice cream, depending on your mood.

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   Heat a heavy-bottomed skillet over medium-high heat.

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   Add 1 tablespoon butter and the almonds.

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   Stir to coat the nuts with the butter.

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   Add the ground cinnamon and toss to coat.

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   Toast until fragrant.

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    Transfer the almonds to a bowl and set aside.

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    Return the skillet to medium heat and allow it to get hot again, about 1 minute.

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    Add the remaining 1 tablespoon of butter and toss in the cherries.

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    Stir in the sugar and cinnamon sticks.

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    Cook for 1 minute, stirring so the sugar dissolves, then remove the skillet from the heat.

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    Carefully add the Grappa and gingerly return the skillet to the heat.

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    Step back a little as the alcohol may cause the pan to flame slightly.

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    Stir and continue cooking until the liquid becomes somewhat syrupy, an additional 1 to 2 minutes Remove the cinnamon sticks.

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    Arrange the cherries in 4 to 6 bowls, top with almonds, a splash of Grappa and a generous scoop of lemon sorbet.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.