4 Serves
20 Mins
Pit the fresh cherries using a cherry pitter and set aside.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
166 mg / 4,700 mgSodium
11 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
35 g / 50 gSaturated Fat
1 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
In a saucepan, combine sugar and a small amount of water over medium heat until a syrup forms.
Add the pitted cherries to the saucepan and cook until they are tender and the sauce has thickened slightly.
Carefully pour the brandy into the pan and ignite it using a long-handled lighter to flambé the mixture until the flames subside.
Serve the warm cherry mixture immediately over scoops of vanilla ice cream.
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