Instructions: In a frypan, melt butter over moderate heat. Blend in sugar and stir over heat until sugar is caramelized and turns a light golden color. Add Kirshwasser and ignite carefully. When flame is extinguished, add orange juice, blending well. Add cherries, stirring gently until cherries are heated through. Spoon ice cream into 3 sherbet dishes and ladle hot cherry sauce over each, dividing evenly.

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