Cherry Jubilee flambé dessert with rum

Ingredients:

• 450 g pitted cherries
• 1/2 cup sugar
• Juice of 1/2 lemon
• 2 strips of lemon zest
• 1/3 cup rum
• Ice cream, for serving

Preparation:

1. Combine cherries, sugar, lemon zest, and lemon juice in a shallow pan. Cover and cook until the sugar dissolves, 4 minutes. Uncover and cook for another 2 minutes, until the cherries release their juices.
2. Add rum to the pan, carefully ignite it, and continue cooking until the flames die down. Then remove the lemon zest.
   
   Serve cherry flambé with ice cream.