Sauteed Cherries with Grappa and Almonds
Total Time: 35 min
Prep: 25 min
Cook: 10 min
Yield: 4 to 6 servings
- 2 tablespoons unsalted butter, at room temperature, divided
- 1/2 cup whole almonds, skin-on
- Kosher salt
- 1/4 teaspoon ground cinnamon, sifted
- 1 pound or 3 cups whole cherries, preferably Bing cherries, washed, dried, cut open and pitted, but left somewhat whole
- 1/2 cup granulated sugar
- 2 cinnamon sticks
- 1/2 cup Grappa, plus a splash to finish
- 1 pint lemon sorbet
- Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and the almonds. Stir to coat the nuts with the butter. Add the ground cinnamon and toss to coat. Toast until fragrant. Transfer the almonds to a bowl and set aside.
- Return the skillet to medium heat and allow it to get hot again, about 1 minute. Add the remaining 1 tablespoon of butter and toss in the cherries. Stir in the sugar and cinnamon sticks. Cook for 1 minute, stirring so the sugar dissolves, then remove the skillet from the heat.
- Carefully add the Grappa and gingerly return the skillet to the heat. Step back a little as the alcohol may cause the pan to flame slightly. Stir and continue cooking until the liquid becomes somewhat syrupy, an additional 1 to 2 minutes Remove the cinnamon sticks.
- Arrange the cherries in 4 to 6 bowls, top with almonds, a splash of Grappa and a generous scoop of lemon sorbet. Serve immediately.