Old Fashioned cherries jubilee (flambéed sour cherries with bourbon over vanilla ice cream)

Drain the jarred cherries in a mesh strainer over a bowl.

Juice and strain the orange to 1/2 cup.

Measure 1 cup of the cherry syrup.

In a 10-inch skillet combine the syrup, orange juice, demerara sugar, a pinch of salt and the bitters. Keep the bourbon and vanilla back; have everything and the matches ready.

Over medium-high heat, whisk until the sugar dissolves and bring to a boil.

Reduce hard, until it looks almost like nothing is left; too much liquid dilutes the alcohol and the flames will be weak.

Skim off the orange foam so the syrup ends glossy and translucent rather than cloudy.

Reduce until very thick, like jam, with big bubbles rising.

Add the room-temperature cherries and heat until vigorously bubbling again; the skillet must be at a boil to ignite.

Over medium-high, add the pre-measured bourbon, immediately light it with a match and hold your head back; shake the pan until the flames subside.

Take off the heat, stir in the vanilla and let it cool a little so the juices thicken and the ice cream does not melt.

Scoop the vanilla ice cream and spoon the warm cherries and syrup over, about six servings, served quickly for the hot-cold contrast.