2 (10 oz.) pkgs. frozen Bing cherries
2 tsp. cornstarch
2 tsp. sugar
1/4 c. brandy or rum
Vanilla ice cream or lime sherbet

Thaw cherries as directed on package; drain, reserving syrup. Combine sugar and cornstarch in pan, add syrup, heat and stir constantly until sauce is thick and clear. Remove from heat, add cherries. Pour into chafing dish or heat proof dish. Keep hot. Pour in brandy and ignite. Spoon over ice cream or sherbet and serve.