Ingredients
- 1 pound frozen/fresh cherries, pitted
- 1 tablespoon cornstarch
- â…“ cup sugar
- 2 teaspoons almond extract
- 2 tablespoons orange juice
- â…“ cup rum
- ½ gallon vanilla ice cream
Directions
- In a 10.25-inch, fire-safe skillet, over medium high heat, combine the cornstarch, sugar, almond extract, orange juice, and cherries. Stir together until sugar dissolves, about 3-5 minutes, then continue to let the mixture simmer for another 5 minutes.
- Pour the rum over the top of the cherries. Take a lighter and carefully light a fire on top of the rum. Gently shake the pan until the fire goes out, about 30 seconds.
- Portion the ice cream into 4 bowls, then drizzle the cherries and juice over top. Serve immediately.
