|
|
|
A flaming good dessert...
|
|
1 lb |
|
bag frozen
dark sweet cherries, thawed |
|
|
2 cups + 1
Tbs |
|
cherry juice |
|
|
½ cup |
|
dried tart
cherries |
|
|
3 Tbs |
|
granulated
sugar |
|
|
1 whole |
|
vanilla
bean, split lengthwise |
|
|
1 Tbs |
|
arrowroot |
|
|
¼ cup |
|
thin
matchstick- size strips orange peel (orange part
only) |
|
|
1/3 cup |
|
kirsch
(clear cherry brandy) |
|
|
1 quart |
|
vanilla or
cherry- vanilla swirl ice cream |
|
|
|
|
|
|
1 |
Place sieve over
bowl. Add thawed cherries; let drain. Pour drained
juices into heavy medium skillet (set cherries aside).
Mix 2 cups cherry juice, dried cherries and sugar into
same skillet. Scrape in seeds from vanilla bean; add
bean. Boil sauce until reduced to 1½ cups, stirring
occasionally, about 12 minutes. |
|
2 |
Mix arrowroot with
remaining 1 Tbsp. juice in small bowl. Whisk into sauce.
Boil until thickened, about 1 minute. Discard vanilla
bean. Mix in drained cherries and orange peel. |
|
3 |
When ready to serve,
heat kirsch in skillet over low heat. Remove from heat.
Carefully ignite kirsch with match. Carefully pour
flaming kirsch into sauce. Scoop ice cream into bowls.
Spoon sauce over. |
|
|
|
|
Servings: 6 |
|
|
|
Cooking Tips |
|
*Arrowroot is a white powder
that can usually be found in the baking aisle of your
supermarket. |
|
**Kirsch can be found at
larger supermarkets and liquor stores. |
|
|
|
Recipe Source |
| Bon
Appetit |