Difficulty: Easy
Ingredients
1 pint vanilla ice cream
1 lb. fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/2 cup black cherry jam
1/3 cup Cassis (optional)
whip cream
Directions
Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top and add the cherry jam, stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
To flambé the Cassis: If cooking over a gas flame, pull the pan off the heat and add the Cassis. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
Ladle the cherries and their juices over prepared ice cream scoops, top with whip cream. Serve immediately.
Serves 4
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