I have directions for using frozen cherries, too. Email me for them.
Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup fresh orange juice
- 1 vanilla bean, split, or 1 tsp. vanilla extract
- 1 lb. fresh sweet cherries, pitted
- Pinch salt
- Pinch finely-grated orange zest, optional
- 3 Tbsp. kirsch, cognac, rum or bourbon
- 1 tsp. balsamic or red wine vinegar, or to taste
- 1 tsp. cornstarch stirred into 1 Tbsp. water to form a slurry
- For serving vanilla ice cream
Directions:
- In a 12-inch, stainless-steel skillet, combine sugar, water, orange juice and vanilla and cook over medium-high heat until simmering and sugar is dissolved.
- Add cherries, along with a pinch of salt and orange zest, cover and cook until cherries are softened and have released their juices, about 4 minutes.
- Uncover skillet and continue to cook, stirring occasionally, until cherries are very tender and caramel has thickened to a glaze, about 4 minutes longer.
- Add kirsch, and then tilt the pan to ignite the alcohol from a gas burner, or carefully light with a match. Cook, shaking the pan, until the flames have died out and the caramel has thickened to a glaze, about 1 to 2 minutes.
- Add vinegar, starting with 1 teaspoon and adding more to taste. Stir cornstarch slurry to recombine, and then add 1 teaspoon at a time and bring to a boil between additions, until sauce forms a thickened, honey-like consistency, about 2 minutes.
- Remove from heat, let cool slightly and serve with ice cream.
