Ingredients

1 pint vanilla ice cream
1 pound fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/3 cup golden rum

Directions

Evenly scoop the ice cream into 4 dishes
or decorative glasses and put in the freezer until ready to serve (this can be done up to
4 hours ahead).

Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of
zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the
juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries

over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over
medium-high until cherries get juicy, about 5 minutes more.

To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum.
Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until
the flames subside, about 30 seconds.

If cooking over an electric stove, put the rum in a small sauce pan. Warm it over
medium-low heat and carefully light it with a long match or one held with tongs. Pour the
lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30
seconds.

Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

Copyright 2007 Television Food Network, G.P. All rights reserved