1 lb. fresh dark cherries, pitted
1/2 cup sugar
1/4 cup orange juice
1/4 cup kirsh
2 tablespoons cornstarch
In a skillet, whisk together the sugar and cornstarch.
Stir in the water and orange juice . Continue to whisk over medium heat until thickened.
Add the cherries and simmer for 5 minutes or until cherries warm through.
Remove the skillet from the heat and pour in the kirsh. Ignite and allow alcohol to burn off.
Spoon the cherries over ice cream and top with a dollop of whipped cream.
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