Cherries Jubilee

• 1 pound fresh Bing cherries
• 1/4 cup sugar
• 1 cup water
• 1 -inch strip lemon zest
• 1 teaspoon arrowroot
• 1/4 cup Kirsch
• 1 quart vanilla ice cream

1. Pit cherries over a bowl.
2. In a saute pan dissolve sugar in 1 cup water, add lemon zest and bring to a boil.
3. Mix arrowroot with a little cold water to make a paste.
4. Whisk arrowroot paste into boiling syrup and cook, stirring, until thickened.
5. Add cherries and poach over low heat for 5 to 7 minutes until tender.
6. Heat Kirsch in a separate saucepan.
7. Pour over cherries and CAREFULLY ignite with a long match.
8. Shake pan until flames die down.
9. Scoop ice cream into 4 glass bowls.
10. Spoon cherries and syrup over and serve immediately.

bing cherries, sugar, water, lemon zest, arrowroot, vanilla ice cream

Taken from www.foodnetwork.com/recipes/cherries-jubilee-recipe.html (may not work)