Cherry Sauce

Let's Cook

1. Step 1.

   Combine in a medium saucepan: 1 pound fresh sweet red cherries, such as Bing, or 2 cups well-drained canned or bottled sweet cherries, halved and pitted; ¾ cup sugar; (⅓ to ½ cup kirsch or amaretto, to taste); 3 tablespoons strained lemon juice

2. Step 2.

   Cover and let stand for at least 30 minutes, or up to 3 hours, stirring occasionally. Set the saucepan over medium-high heat. Bring to a boil and cook until the juices are red and syrupy, about 5 minutes. Add: ½ cup brandy or bourbon

3. Step 3.

   Standing back, carefully ignite with a long match or lighter. Let the flames die off, then continue to boil to a thick, syrupy sauce. If the sauce foams up, reduce the heat and continue to simmer, stirring often. If serving the sauce with a warm or room-temperature dessert, take the saucepan off the heat and stir in until incorporated: (3 tablespoons unsalted butter)

4. Step 4.

   For a cold, warm, or room-temperature dessert, stir in: (½ teaspoon almond extract)

5. Step 5.

   Serve at once, or let cool. Cover and refrigerate for up to 3 days. Reheat over low heat.