1 tablespoon (15 ml) butter

14 oz (398 m) jar of Bing cherries or 19 oz (540 ml) Morello cherries, drained

1 tablespoon (15 ml) sugar

2 tablespoons (30 ml) dark rum

Vanilla Ice Cream

In a skillet, melt the butter. Brown the cherries and sugar in the butter over high heat for 2 minutes. Add the rum and flambé immediately. Reduce for 1 minute. Serve hot over the ice cream.

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