These rich cherries with Kir liquor are delicious with the vanilla ice cream.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
Pour the cherries and their syrup in a pot and put over medium heat until it boils.
Allow to boil for 10 minutes or until the syrup has been reduced to half its size. Add the currant jam, mix and boil for 3 more minutes.
Add the Kirsch and flambé the saucer. If it is your first time flambéando place the Kirsch in a tablespoon of soup and put on the fire until it is ignited, pour on the cherries.
Mix and serve with vanilla ice cream.
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