1 lb. fresh or thawed, frozen sour cherries, pitted ½ cup sugar 2 tbsp. fresh lemon juice ½ vanilla bean, seeds scraped and reserved ¼ cup kirsch or brandy Vanilla ice cream, for serving
Heat cherries, sugar, juice, and vanilla bean with seeds in a 12" skillet over medium-high heat, and cook, stirring, until sugar dissolves in the cherries' juices, about 4 minutes. Remove pan from heat and add kirsch; return to heat and ignite with a match. Using a spoon, baste cherries with liqueur and juices until flame dies out. Spoon immediately over vanilla ice cream in bowls.