Cherries in Rum

by Daniel Rogov

5 Tbsp. each butter and sugar
1 kilo canned cherries, drained, with the juices reserved
3/4 cup rum
juice of 3 or 4 lemons
2 cups sour cream

Place the butter and sugar in a heavy skillet and place over a low flame. As the butter starts to melt add the cherries and continue to heat for 2 - 3 minutes longer, stirring regularly.

Pour the rum over the cherries, let warm and then carefully flame. When the flame dies down, pour in the juice of the cherries and the lemon juice. Bring to a boil and add the sour cream. Just as the mixture returns to the boiling point remove from the flame. Serve hot in champagne or wine glasses. Excellent with champagne.

Serves 6-8.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.