- 3 tablespoons butter
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 (15-ounce) can Bing cherries in syrup
- 1/4 cup freshly-squeezed orange juice
- 3 tablespoons Kirsch liqueur
- 2 tablespoons Triple Sec
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 pint vanilla ice cream
In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.
Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.
Serve warm over vanilla ice cream.