Nectarine and Rainier Cherry Flambe

Prep nectarines and cherries by pitting them and cutting into bite-sizes pieces.

Set all aside in bowl. Saturate with the Grand Marnier, cover and place in the fridge for about a half hour. (If additional liquor is desired, go for it.)

Place a medium-sized skillet over medium high heat and when it has reached temperature, pour the chilled fruit in. If you have a gas stove, you may want to pour the fruit in while holding the skillet away from the burner. Make sure you don’t set yourself on fire. If it does not catch, you can set the fire off with a long lighter. It shouldn’t make a big *poof* but just be careful.

If you can’t get a flame going (it can be difficult on electric ranges), don’t worry. It will still turn out just great.

Sauté or flambé for about 45 seconds until the fruit is heated through.

Scoop ice cream in bowls and pour heated fruit over the top. Serve and enjoy!