Warm Skillet Sour Cherries With Vanilla Ice Cream - cooking recipe

Ingredients

1 cup sugar
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
1 1/2 lbs sour cherries, pitted (2 1/2 cups)
2 tablespoons kirsch (optional)
premium vanilla ice cream

Preparation

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.
Note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.