Over medium heat, to a pan, add the butter, sugar, cherries, lemon juice, lemon zest, orange juice, orange zest, and a pinch of salt. Cook for about 5 minutes, stirring from time to time, until the cherries have defrosted and released the water.

Turn the heat to medium-high for about 2 minutes to help thicken the sauce (while stirring).

Add the cherry or orange liqueur/brandy (from a small container, not directly from the bottle – as it can ignite the bottle!)

Carefully light up the brandy in the pan to flambe it. Let it cook until the flame is extinguished (it will take just a few seconds).

Turn the heat off and set it aside.

Scoop up ice cream into four bowls or dessert glasses, and then add the sauce around the ice cream. See more serving suggestions in the article.