15 ml (1 tbsp) butter

1 can 540 ml (19 oz) Morello or Bing cherries, drained

15 ml (1 tbsp) sugar

30 ml (2 tbsp) dark rum

Vanilla ice cream

In a skillet, melt the butter. Sauté the cherries and sugar over high heat for 2 minutes. Add the rum and flambé immediately. Reduce for 1 minute.

Serve warm over ice cream.

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