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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.
