1 cup sugar
1 teaspoon 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
Accompaniment: bakery butter cookies
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.
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.
Makes 6 servings (3 cups).