Remove the stones from some nice large cherries then poach the cherries in syrup; remove and place them in small silver timbales. Reduce the syrup and thicken it with diluted arrowroot using 4tbs per 3dl (1pt or 24U.S. cups) syrup. Instead of the syrup, redcurrant jelly may be used.
Coat the cherries with the sauce, pour 4tablespoon of warmed Kirsch into each timbale and set alight when bringing them to the table.