Joseph De Leo
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 1

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the cherries, sugar, salt, and 1 to 3 tablespoons water (depending on how juicy the cherries are). Cook, stirring occasionally, until the cherries are tender and the liquid is slightly thickened, 4 to 5 minutes.

Step 2

Add the Kirsch and cook, stirring occasionally, until the liquid is slightly thickened and the alcohol is cooked off, 3 to 5 minutes. Stir in the lemon juice. Remove the skillet from the heat and swirl in the remaining tablespoon of butter. Serve warm over the ice cream.

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