Rating: 4 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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Credit: Joseph De Leo

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

339 calories; fat 16g; saturated fat 10g; cholesterol 52mg; sodium 114mg; protein 3.5g; carbohydrates 45g; sugars 40g; fiber 3g; calcium 101mg.
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