1 can pitted Bing cherries
1 tbsp. currant jelly
1 tbsp. cornstarch
1/4 - 1/2 c. brandy or Cognac
Vanilla ice cream

Drain cherries; save juice. Mix currant jelly and cornstarch; add 1 cup of juice, a little at a time. Cook gently 3 minutes, stirring constantly. Add cherries. Pour over 1/4 to 1/2 cup warmed brandy or Cognac; ignite with a match. Ladle sauce over cherries. Serve flaming over vanilla ice cream. Serves 6.