Monday, May 31, 2010

Hot Buttered Cherries with Vanilla Ice Cream

I love everything about the title of this post.  "HOT, BUTTERED CHERRIES... VANILLA ICE CREAM", is that not an amazing group of words? I made this last night, right around midnight.  Nothing better than a late night dessert shared with friends over an intense game of UNO.  With cherries at the peak of the season, there is no reason why you shouldn't make this right NOW!  Deliciously plump and warm cherries on top of creamy vanilla ice cream is one hell of a way to end the night.  What's better?  Leave the pits in and stems attached to make for an even easier and more beautiful presentation..

Hot Buttered Cherries with Vanilla Ice Cream
Adapted from Living and Eating, John Pawson and Annie Bell

Serves 6

4 oz (1/2 stick)  butter
1/2 cup light brown sugar
2 TBLS kirsch or other eau-de-vie
1 1/2 lbs red or black cherries
1 pint vanilla ice cream
Black sea salt for garnish, optional
Fine dessert cookies to serve along the side

Melt butter and sugar together in a large skillet.
Once it begins seething, add kirsch and simmer for about 1 minute, until sauce is smooth.
Add cherries and cook for 5 minutes, stirring occasionally.  Then allow them to cool for a few minutes.
Serve warm cherries with their syrup over ice cream.  Top with sea salt and serve with cookies on the side.

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