sautéed cherries with rum raisin gelato and crispy wafers

sauté di duroni e cialde croccanti

4 servings

• 5 tablespoons sugar
• 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon cherry brandy
• 3 tablespoons unbleached all-purpose flour
• 40 sweet cherries (about 1 pound), pitted
• 1 bay leaf
• Rum raisin gelato or ice cream

Heat oven to 400°. Line a baking sheet with parchment paper. In a small saucepan, whisk together 3 tablespoons sugar, 1 tablespoon butter and brandy. Heat over medium-low just to warm. Remove pan from heat and whisk in flour. Then pour mixture into 8 circles onto baking sheet, at least 5 inches apart. With the back of spoon, spread mixture into 3-inch circles. Bake until edges of wafers are golden brown, about 7 minutes. Cool on rack. Combine remaining tablespoon butter, cherries and bay leaf in a medium skillet; heat over medium heat, stirring occasionally, until cherries are tender, about 5 minutes. Remove from heat.

Divide cherries among bowls and serve with gelato and wafers.