Step 1

If using frozen cherries, thaw 1 pound. Drain off the liquid and halve the cherries. If using fresh cherries, pit 1 pound, then halve the cherries. Juice 1/2 medium orange until you have 2 tablespoons.

Step 2

Melt 3 tablespoons unsalted butter in a large stainless steel skillet over medium heat. Add 3 tablespoons granulated sugar and cook, stirring regularly, until the sugar is dissolved.

Step 3

Add the cherries, orange juice, and a pinch of kosher salt. Cook, stirring occasionally, until the cherries are just tender, release their juices, and the mixture looks syrupy and slightly thickened, 3 to 5 minutes.

Step 4

Remove the pan from the heat. Drizzle 3 tablespoons kirsch, brandy, or bourbon around the edges of the pan. Using a long match or utility lighter, light the alcohol until it ignites and flames. Let the cherries flambé until the flame dies out, about 30 seconds. Add 1 teaspoon vanilla extract and stir to combine. Let cool for 5 minutes. Serve over vanilla ice cream.