Warm Skillet Sour Cherries with Vanilla Ice Cream

Ingredients

• Vanilla ice cream

  4 cup or 528g

• Butter cookies

  Commercially prepared, enriched

  4 cookie or 20g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Butter

  Unsalted

  1 tbsp or 14g

• Grenadine syrup

  2 tbsp or 40g

• Sour cherries

  Red, raw

  4 cup, with pits, yields or 412g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

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.
2. Spoon warm cherries into shallow bowls and top with scoops of ice cream.