Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries, dried cherries and cherry juice-enhanced by vanilla bean and orange peel-that provide such terrific flavor.
- 6 servings
- 1 (1-pound) bag frozen dark sweet cherries, thawed
- 2 cups plus 1 tablespoon cherry juice
- 1/2 cup dried tart cherries
- 3 tablespoons sugar
- 1 vanilla bean, split lengthwise
- 1 tablespoon arrowroot
- 1/4 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
- 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 1 1/2 cups, stirring occasionally, about 12 minutes. Mix arrowroot with remaining 1 tablespoon juice in small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel.
- 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.