Cherries Jubilee
added 04/15/09
Serves 6
1 ½ to 2 pounds Bing cherries
1 cup sugar
2 cups water
¼ cup kirsch, if desired
Stem the cherries and pit them, either using a cherry pitter or cut the cherries in half to pit them. Combine the sugar and water in a saucepan and bring to a boil. Add the cherries and cook until just heated through—be sure not to overcook. Add the kirsch and let the cherries cool in the syrup. Keep warm or reheat. Heat 6 Tbs. kirsch, Cognac, or Armagnac, then ignite and pour it over the hot cherries. Serve at once over vanilla ice cream.
—Adapted from James Beard
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