Instructions: Place sieve over bowl. Add thawed cherries; let drain. Pour drained juices into heavy medium skillet and set cherries aside.

Mix 2 cups of the cherry juice, the dried cherries and sugar into same skillet. Scrape in seeds from vanilla bean; add bean. Boil sauce until reduced to 1 1/2 cups, stirring occasionally, about 12 minutes.

Mix arrowroot with remaining 1 tablespoon juice in small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel.

Heat kirsch in skillet over low heat. Remove from heat. Carefully ignite kirsch with match and pour into sauce, gently shaking skillet until flames subside. Scoop ice cream into bowls. Spoon sauce over.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.