• 4 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1 orange, 1/2 zested and 1/2 peeled into thick strips
  • 1/2 teaspoon salt
  • 1 pound fresh cherries, pitted or 1 16-ounce bag frozen pitted cherries, defrosted
  • 1/4 cup bourbon
  • 1 pint vanilla ice cream

Heat butter in a large skillet over medium-high heat. Once melted, add in brown sugar, orange zest and salt; stir to combine with butter. Add in cherries and cook 4-5 minutes, stirring the pan occasionally.

Carefully add in bourbon (from a measuring cup, not the bottle) and ignite it either with the flame from the stove or a grill lighter. Allow the flames to dissipate and turn off the burner.

Serve cherries over a scoop of vanilla ice cream with an orange peel to garnish.