Fresh Cherries Jubilee

• 1 pound fresh ripe cherries, rinsed, stemmed, and pitted
• 1/3 cup sugar
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup Kirsh, Grande Marnier, or Brandy
• 1 pint vanilla ice cream
• 1 pound cake, cut into slices

1. MIX CHERRIES AND SUGAR: In a medium skillet, combine cherries with as much cherry juice as you can save, and sugar. Over MEDIUM heat, stir until sugar dissolves, the cherries become soft, and the liquid is reduced, about 4-5 minutes.
2. ADD BUTTER AND LEMON: Add the butter and stir until it is melted and combined. Add the lemon juice and lemon zest and stir.
3. FLAMBE: Add the kirsh and then very carefully light a long-stemmed match and hold it to the sauce to ignite the alcohol vapors. (This part is best done with the lights dimmed and your diners watching).
4. SERVE: Place one slice of pound cake in a serving bowl. Add a scoop of vanilla ice cream. Spoon the warm Cherries Jubilee over the ice cream. Be very careful with the flames.

fresh ripe cherries, sugar, unsalted butter, lemon juice, lemon zest, marnier, vanilla ice cream, cake

Taken from food52.com/recipes/5336-fresh-cherries-jubilee (may not work)