iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette

Ingredients:
1/4 cup red wine vinegar
3 tablespoons minced shallots
1 tablespoon Dijon mustard
2/3 cup olive oil
Nonstick vegetable oil spray
Buttermilk Cornbread with Monterey Jack Cheese
Olive oil
2 small red onions, cut into 3/4-inch-thick rounds
1 12-ounce container cherry tomatoes, halved
1 5-ounce package baby arugula
2 cups (packed) torn fresh basil leaves
1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise
1/2 cup oil-cured black olives
pitted

Instructions:
Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring vinaigrette to room temperature and rewhisk before using.)
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Cut cornbread into 4 squares; remove from pan. Cut each square into four 1-inch-wide strips. Brush cornbread strips lightly on all sides with oil. Grill bread just until grill marks appear, about 1 minute per side. Transfer bread to work surface; cool. Brush onion rounds with oil. Grill until tender and golden, turning once, about 6 minutes per side. Transfer to large bowl; cool.
Cut bread into 1-inch cubes. Separate onion rounds into rings; return onions to same bowl. (Grilled cornbread and onions can be prepared 4 hours ahead; let stand at room temperature.)
Add tomatoes, arugula, basil, cucumber, and olives to bowl with onion rings. Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.
Chilled Corn Soup with Adobo Swirl

Ingredients:
3 tablespoons olive oil, divided
1 cup chopped sweet onion (such as Vidalia or Maui)
3 cups fresh corn kernels (cut from about 3 ears of corn)
2 cups low-salt chicken broth
2 tablespoons fresh lime juice, divided
1 cup (or more) water
1 teaspoon adobo sauce from canned chipotle chiles
Fresh cilantro leaves

Instructions:
Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.
Berry Rum Punch

Ingredients:
2/3 cup water, 2/3 cup sugar, 3 cups fresh raspberries, divided, 2 cups fresh orange juice, 2 cups pineapple juice, 1 cup dark rum, 1 cup light rum, 1 orange, peeled, diced, 1 cup diced peeled fresh pineapple, 1/2 teaspoon vanilla extract, Ice cubes

Instructions:
Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids.
Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl. Cover; chill at least 4 hours and up to 1 day. Strain into pitcher. Serve punch over ice.
Spicy Shrimp Rémoulade on Molasses-Buttered Toast

Ingredients:
6 tablespoons (3/4 stick) butter, room temperature
2 teaspoons light molasses
1/4 teaspoon chili powder
1/2 cup mayonnaise
3 tablespoons finely chopped celery
1 1/2 tablespoons chopped Italian parsley
2 1/2 teaspoons drained prepared white horseradish
2 teaspoons minced shallot
2 teaspoons ketchup
2 teaspoons whole grain Dijon mustard
1 teaspoon grated lemon peel
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 small garlic clove, minced
1/4 teaspoon cayenne pepper
24 1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices
8 ounces cooked peeled medium shrimp
2 tablespoons chopped fresh chives

Instructions:
Using fork, mix all ingredients in small bowl to blend.
Mix first 12 ingredients in medium bowl.
Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool.
Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.
Oven-Roasted Plum Tomatoes

Ingredients:
Nonstick vegetable oil spray
12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise
1/4 cup extra-virgin olive oil
Assorted fillings (such as whole-milk ricotta cheese
pesto
chopped olives
small fresh mozzarella balls
soft fresh goat cheese
and anchovies)

Instructions:
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.
Grilled Brined Shrimp with Garlic Oil

Ingredients:
8 cups ice water, divided
1/3 cup coarse kosher salt
1 cup dry white wine
6 Turkish bay leaves, divided
2 lemons; 1 chopped, 1 cut into wedges
1/2 teaspoon whole black peppercorns
2 pounds uncooked large shrimp with shells (about 32 shrimp)
3/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 ciabatta bread
sliced

Instructions:
Stir 1 cup ice water and 1/3 cup salt in small saucepan over high heat until salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine, 2 bay leaves, chopped lemon, peppercorns, and remaining 7 cups water, then shrimp. Chill at least 15 minutes and up to 1/2 hour.
Meanwhile, prepare barbecue (medium-high heat). Whisk oil and garlic in small bowl to blend.
Drain shrimp, rinse, and drain well. Using kitchen scissors, cut shells down center of back side and devein, leaving shells intact. Grill shrimp in shells until charred and just opaque, 3 to 4 minutes per side. Grill bread until beginning to brown, about 2 minutes per side.
Transfer shrimp to another large bowl. Add half of garlic oil and toss to coat. Mound shrimp on platter. Garnish with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and remaining garlic oil.
Chipotle-Rubbed Steaks with Gorgonzola Toasts

Ingredients:
4 1/2 bay leaves
1 1/2 tablespoons Hungarian sweet paprika
1 1/2 teaspoons crushed chipotle chile pepper*
3/4 teaspoon cumin seeds
4 1-inch-thick T-bone or rib steaks (about 1 pound each)
1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3-inch slices
Olive oil
1 cup creamy Gorgonzola cheese
1 teaspoon chopped fresh thyme

Instructions:
Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve1 teaspoon mixture. Transfer remaining mixture to plate.
Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.
*Crushed chipotle chile pepper can be found in the spice section of most supermarkets.
Gin-Gin Mule

Ingredients:
1 pint (16 oz) water
1 lb superfine sugar
23 oz fresh lime juice (from 23 limes, which can be done in 15 minutes)
32 oz (1 quart) Simple Syrup
45 oz gin
32 oz Homemade Ginger Beer
6 bundles of mint
half for muddling
the other half for garnish

Instructions:
Measure 1 part water to 1 part superfine sugar into a bottle that has a top. Close the lid and shake well. Let this settle, and then repeat 1 or 2 more times, until all the sugar is dissolved and the syrup is clear.
Measure the lime juice, Simple Syrup, and mint into a mixing glass. Muddle well to extract the mint's flavor. Add ginger beer, gin, and ice. Garnish with a mint sprig. You can also add candied ginger for a more festive effect. Serve with a straw.
If you'd like just a single serving of the Gin-Gin Mule, use the measurements below and follow the directions above. 3/4 oz fresh lime juice 1 oz Simple Syrup 1 oz Homemade Ginger Beer 1 1/2 oz gin 2 sprigs of mint, 1 for muddling, 1 for garnish
Marinated Skirt Steak

Ingredients:
3/4 cup balsamic vinegar, 1/2 cup corn oil or other neutral oil such as grapeseed or canola, 1/4 cup Worcestershire sauce, 2 shallots, roughly chopped, 2 garlic cloves, 1 tablespoon cayenne pepper, 1 tablespoon chopped fresh cilantro leaves, 1 teaspoon freshly ground black pepper, 1 tablespoon kosher salt, 4 pounds skirt steak, cleaned of all exterior fat and connective tissue

Instructions:
Put all ingredients except the steak in a blender and blend until smooth.
Pour the marinade over the skirt steak in a nonreactive pan.
Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
When ready to cook the steaks, prepare your grill for grilling.
Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.
Simply Strawberry Sorbet

Ingredients:
3/4 cup sugar
6 tablespoons water, preferably spring water
1/4 teaspoon salt
3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
3 tablespoons freshly squeezed lemon juice
1 large egg white
preferably farm-fresh (optional)

Instructions:
Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.
Simply Blueberry Sorbet

Ingredients:
1 cup sugar
1/2 cup water, preferably spring water
1/2 teaspoon salt
3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
1/4 cup freshly squeezed lemon juice
1 large egg white
preferably farm-fresh (optional)

Instructions:
In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).
Mango Mint Sparklers

Ingredients:
1/4 cup packed fresh mint leaves
1 tablespoon fresh lime juice
3 cups (24 fluid ounces) pure mango nectar, chilled
"1 (750-ml) bottle Moscato dAsti sparkling wine or sparkling water
chilled"
Garnish: cucumber spears and fresh mint leaves

Instructions:
Crush mint leaves with lime juice in a bowl with a pestle or wooden spoon until bruised and beginning to break up. Stir in mango nectar, then chill, covered, at least 1 hour.
Pour mango mixture through a sieve into a large glass measure, discarding solids, then pour about 1/2 cup mango mixture into each of 6 (10-ounce) glasses and top off with Moscato d'Asti (or sparkling water).
Cucumber, Ginger, and Sake Sangria

Ingredients:
1 large (1-lb) seedless cucumber (usually plastic-wrapped)
2 cups water
2/3 cup sugar
1 tablespoon finely grated peeled fresh ginger
2 tablespoons fresh lemon juice, or to taste
1 (720-ml) bottle chilled dry sake
2 tablespoons finely chopped crystallized ginger (optional)

Instructions:
Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise.
Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.
Berry Rosé Sangria

Ingredients:
1/2 cup sugar
1 cup water
1/4 cup crème de cassis
1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries
1 (750-ml) bottle chilled dry rosé wine
2 teaspoons fresh lemon juice
or to taste

Instructions:
Put berries into a heatproof pitcher. Bring sugar, water, and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill, covered, until ready to serve. Serve over ice.
Cherry-Apricot Yogurt Sundaes

Ingredients:
1/3 cup sugar
1/2 cup water
5 fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves
2 (3- by 1-inch) strips fresh lemon zest
2 (3- by 1-inch) strips fresh orange zest
6 fresh apricots
1 lb fresh cherries (preferably Royal Ann or Rainier)
2 teaspoons fresh lemon juice
2 cups plain yogurt (preferably Greek)
Accompaniment: maple granola brittle

Instructions:
Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots lengthwise and remove pits. Run a paring knife crosswise around each cherry, touching pit, then twist cherry halves to separate. Remove pits with tip of knife. Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes. Put 1/3 cup yogurt on each of 6 plates and serve with fruit.
Smoked-Salmon Quesadillas with Warm Tomatoes and Arugula

Ingredients:
1 small red onion, thinly sliced crosswise
6 oz cream cheese, softened
6 oz soft mild goat cheese at room temperature
2 teaspoons finely chopped fresh chives
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper
12 (8-inch) flour tortillas (not low-fat)
1 lb sliced smoked salmon (preferably Nova)
1 firm-ripe California avocado
2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 lb cherry tomatoes, halved lengthwise (2 2/3 cups)
4 cups loosely packed arugula leaves (2 to 3 bunches)
a large (2-burner) cast-iron griddle

Instructions:
Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.
Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.
Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.
Peach Sabayon with Balsamic Peaches

Ingredients:
3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges
2 teaspoons balsamic vinegar
1/4 cup sugar
4 large egg yolks
1/3 cup dry white wine
3 tablespoons peach brandy
an instant-read thermometer

Instructions:
Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140°F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
Divide peaches and their juice among 4 bowls and top with sabayon.
Five-Herb Ice Milk

Ingredients:
4 2/3 cups whole milk
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 (3- to 4-inch) fresh lemon balm sprigs
2 (3- to 4-inch) fresh basil sprigs
2 (3- to 4-inch) fresh tarragon sprigs
2 (3- to 4-inch) fresh mint sprigs
2 (3- to 4-inch) fresh lavender sprigs
4 large egg yolks
ice cream maker
a candy or instant-read thermometer; an ice cream maker

Instructions:
Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.
Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined.
Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).
Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours.
Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.
Dulce de Leche Fruit Gratin

Ingredients:
6 tablespoons dulce de leche*
1 1/2 cups blueberries (7 1/2 oz)
4 ripe small plums, quartered and pitted
2 tablespoons hazelnuts (with skin), chopped
4 (6- by 4-inch) flameproof gratin dishes

Instructions:
Preheat broiler.
Spread 1 1/2 tablespoons dulce de leche evenly on bottom of each gratin dish, then divide blueberries evenly among dishes. Arrange 4 plum quarters in each dish.
Put gratin dishes on a baking sheet and broil 4 to 6 inches from heat until dulce de leche begins to bubble, about 4 minutes, then sprinkle evenly with nuts and broil until nuts are browned, 1 to 2 minutes more. Serve warm.
*Available at some supermarkets and specialty foods stores.
Five-Spice Cones

Ingredients:
1/2 cup all-purpose flour
1/3 cup confectioners sugar
1 1/4 teaspoons Chinese five-spice powder
1/8 teaspoon salt
1/2 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted, plus additional for buttering pizzelle maker
an electric pizzelle maker; a 5 1/2-inch cone-shaped pizzelle mold

Instructions:
Whisk together all ingredients except additional butter in a bowl until smooth. Chill batter, covered, 1 hour.
Heat pizzelle maker and lightly brush top and bottom of pizzelle molds with butter. Pour 1 tablespoon batter into bottom of each pizzelle mold. Close cover and cook batter until golden, about 2 minutes.
Working quickly (pizzelle are pliable only while hot), peel off 1 pizzelle and wrap around cone mold, overlapping ends, and pinching tip closed. Hold cone in place until it hardens, about 5 seconds, then slip off mold and repeat with remaining pizzelle. Make more pizzelle and cones in same manner.
Orange Coeurs à la Crème with Strawberry Raspberry Sauce

Ingredients:
1/3 cup 1% cottage cheese
1/3 cup plus 2 tablespoons sugar
1 teaspoon finely grated fresh orange zest
4 oz Neufchâtel cheese
3/4 cup plain low-fat yogurt
5 oz strawberries, quartered (1 cup)
3 oz raspberries (2/3 cup)
1 tablespoon Grand Marnier or other orange-flavored liqueur
cheesecloth; 6 (3-inch) heart-shaped coeur à la crème molds

Instructions:
Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan.
Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée until smooth. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours.
Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds.
Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à la crème drizzled with sauce.
Warm Skillet Sour Cherries with Vanilla Ice Cream

Ingredients:
1 cup sugar
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
1 1/2 lb fresh or thawed frozen sour cherries, pitted (2 1/2 cups)
2 tablespoons kirsch
Premium vanilla ice cream
Accompaniment: bakery butter cookies

Instructions:
Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
Spoon warm cherries into shallow bowls and top with scoops of ice cream.