Instructions:

Marshall Field Glamorama Cherries Jubilee

Source: Executive Chef Tim Scott, Marshall Field & Company

1 (16 ounce) can cherries, pitted
2 tablespoons butter, at room temperature
1/4 cup kirshwasser

Bring cherries to and cherry juice to a boil. Add kirshwasser and ignite with a lighter. Once liquor has burned off, remove from heat and whisk in butter.

To serve pour over vanilla ice cream.

Serves 4.