2 tablespoons unsalted butter
2 cups Olson’s Bing cherries, pitted and halved
Sugar to taste
2 ounces kirsch
1 ounce Grand Marnier
1 ounce cognac
4 large scoops rich vanilla ice cream, frozen hard
- Melt butter in a skillet and add cherries. Cook gently until cherries begin to soften. Sprinkle with sugar and stir.
- Add kirsch and Grand Marnier to pan. Continue to cook gently until rich, dark syrup begins to form.
- Add cognac, increase heat to warm the mixture, then light carefully and pour over ice cream.