1/4cupthin, matchstick-size strips orange peel(cut off the white pith)
1/3cupkirsch (clear cherry brandy)
1quart vanilla or cherry-vanilla swirl ice cream
Instructions
Place a sieve or strainer over a bowl. Add the thawed cherries and let drain. Pour the drained juices into a heavy medium skillet (set the cherries aside). Mix 2 cups of the cherry juice, dried cherries and sugar into the same skillet. Scrape in the seeds from the vanilla bean; the add the bean. Boil the sauce until it is reduced to 1 1/2 cups, stirring occasionally, about 12 minutes.
Mix the arrowroot with the remaining 1 tablespoon of cherry juice in a small bowl. Whisk into the sauce. Boil until thickened, about 1 minute. Discard the vanilla bean. Stir in the drained cherries and orange peel.
When ready to serve, heat the kirsch in a skillet over low heat (don't use a nonstick skillet). Remove from heat. Very carefully ignite the kirsch with match. Carefully pour the flaming kirsch into the sauce. Scoop ice cream into bowls. Spoon the sauce over the ice cream and serve.
Notes
*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.
*If you are preparing this recipe DAIRY FREE, use a non-dairy ice cream for serving.