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CHERRIES JUBILEE 
1 (1 lb.) can pitted sour red cherries
Grated rind of 1 lemon
1/4 c. granulated sugar
1/8 tsp. cinnamon
4 tbsp. Kirsch or cognac
1 tbsp. cornstarch

Drain cherries (save juice) and toss in a bowl with lemon rind, sugar, cinnamon and lemon mixture. Let steep for one hour or more. Pour the steeping mixture into a chafing dish (or double boiler).

Blend cornstarch with 1/4 cup cherry juice and add to chafing dish mixture. Heat until thickened. Stir in cherries, adding more cherry juice if needed for proper quantity and ease of handling. Heat thoroughly.

To flambe, keep over flame or hot water. Sprinkle cherries with 3 tablespoons granulated sugar, add 1/2 cup liquor. Heat, then set afire with lighted match. Spoon up the mixture until flames die down. Serve over vanilla ice cream.

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