DIRECTIONS:

Remove and discard the stems from the cherries. With a cherry pitter, remove the pit from each of the cherries. Discard the pits and set the pitted cherries aside in a bowl.

In a medium saute pan, melt the butter over medium heat. Sprinkle in the sugar and stir until it combines with the butter and begins to melt. Continue cooking the syrup until it begins to take on a little light golden color, 1 to 2 minutes more.

Add the pitted cherries to the pan along with any juices that have collected in the bowl. Saute the cherries, stirring frequently, just until they begin to soften and give up some of their juices, 3 to 4 minutes. Stir in the lemon juice and lemon zest.

Scoop the vanilla ice cream attractively into 2 serving bowls. Spoon the cherries and syrup over the ice cream to serve.