Pour the cherries and their syrup into a pot and place over medium heat until boiling.
Allow it to boil for 10 minutes or until the syrup has reduced by half. Add the currant jam, mix, and boil for 3 more minutes.
Add the Kirsch and flambé the dish. If it's your first time flambéing, place the Kirsch in a soup ladle and hold it over the flame until it ignites, then pour it over the cherries.
Mix and serve with vanilla ice cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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