Warm Skillet Sour Cherries with Vanilla Ice Cream |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We found a significant difference in the amount of liquid exuded by fresh versus frozen sour cherries when cooked. If your cherries give off a lot of liquid, you may have to reduce your syrup a little longer. Ingredients:
1 cup sugar |
1 teaspoon fresh lemon juice |
1 tablespoon unsalted butter |
1 1/2 lb fresh or thawed frozen sour cherries, pitted (2 1/2 cups) |
2 tablespoons kirsch |
premium vanilla ice cream |
accompaniment: bakery butter cookies |
Directions:
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. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). 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. 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. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
2. Spoon warm cherries into shallow bowls and top with scoops of ice cream.
3. Cooks' note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.
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