Cherries Jubilee

Directions

1. 1
   Pit cherries over a bowl.
2. 2
   In a saute pan dissolve sugar in 1 cup water, add lemon zest and bring to a boil.
3. 3
   Mix arrowroot with a little cold water to make a paste.
4. 4
   Whisk arrowroot paste into boiling syrup and cook, stirring, until thickened.
5. 5
   Add cherries and poach over low heat for 5 to 7 minutes until tender.
6. 6
   Heat Kirsch in a separate saucepan.
7. 7
   Pour over cherries and CAREFULLY ignite with a long match.
8. 8
   Shake pan until flames die down.
9. 9
   Scoop ice cream into 4 glass bowls.
10. 10
    Spoon cherries and syrup over and serve immediately.