Warm Skillet Sour Cherries With Vanilla Ice Cream

1. 1

   Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes.

2. 2

   Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up).

3. 3

   Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes.

4. 4

   Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes.

5. 5

   Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.

6. 6

   Spoon warm cherries into shallow bowls and top with scoops of ice cream.

7. 7

   Note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.

* Per serving · 4 servings · Values may vary.

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