Active Time

　　20 min

　　Total Time

　　30 min

　　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.

　　

Ingredients

Makes 6 servings (3 cups)

　　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

　　

Step 1

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.

　　

Step 2

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.