Packed with red, sour cherries, this classic dessert sauce is typically flambeed tableside both for presentation and to ensure the sauce is piping hot when poured over vanilla ice cream.
- 1 lb. fresh or thawed, frozen sour cherries, pitted
- 1⁄2 cup sugar
- 2 tbsp. fresh lemon juice
- 1⁄2 vanilla bean, seeds scraped and reserved
- 1⁄4 cup kirsch or brandy
- Vanilla ice cream, for serving