Sour Cherries make a sweet finale for a summer meal. Spiked with lemon and kirsch, they harmonize beautifully with a scoop of vanilla ice cream.
We found a significant difference in the amount of liquid exuded by fresh versus frozen sour cherries when cooked. If your cherries give off a lot of liquid, you may have to reduce your syrup a little longer.
2000s Recipes + Menus
Warm Skillet Sour Cherries with Vanilla Ice Cream
Serves6 (MAKES 3 CUPS)
- Active time:20 min
- Start to finish:30 min
July 2000
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 1 1/2 lb fresh or thawed frozen sour cherries, pitted (2 1/2 cups)
- 2 tablespoons kirsch
- Premium vanilla ice cream
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Accompaniment:
bakery butter cookies
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Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
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Spoon warm cherries into shallow bowls and top with scoops of ice cream.
Cooks’ note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.
- Keywords
- fruit,
- dessert,
- lillian chou,
- paul grimes
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