2 lbs. pitted Bing cherries
1 c. sugar
1/8 tsp. salt
2 tbsp. cornstarch
1 1/2 c. water
2 pts. vanilla ice cream
1/4 c. brandy
Square toasted bread cubes

Combine the sugar, salt, cornstarch and water. Add the pitted cherries and cook until thickened, stirring constantly. Soak bread squares in brandy. Scoop very hard vanilla ice cream into individual dessert cups. Pour jubilee mixture over ice cream, place brandied bread on top and ignite and serve.