Cherries Jubilee

(by Debra Mittleman)

2 T. unsalted butter

1/3 c. white or packed light brown sugar

1 lb. fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed and undrained

pinch of kosher salt

2 T. fresh lemon juice

2 T. bourbon, Grand Marnier, or brandy

1 pt. vanilla ice cream

Melt butter in a large heavy skillet over medium heat.

Add sugar and stir until dissolved.

Add cherries and salt; stir to coat.

Cook, stirring occasionally, until cherries soften and juices reduce slightly, about 10 minutes.

Add lemon juice.

Off heat, add bourbon, Grand Marnier, or brandy, and carefully ignite with a long match.

When flames subside, serve over ice cream.

(Read At the Ballet, the story that accompanies this recipe.)