1/2 c. slivered almonds
2 tbsp. butter
1 (16 oz.) can bing cherries, pitted
1 1/2 tsp. cornstarch
1/4 tsp. almond extract
2 tbsp. brandy
1 qt. vanilla ice cream

Saute almonds in butter until golden. Set aside. Drain juice from cherries into a chafing dish or saucepan and stir in cornstarch; bring to a boil and cook until sauce thickens. Add cherries and almonds and heat. Stir in almond extract. Pour on brandy and flame. Let flame burn out, then spoon cherries over vanilla ice cream. Serves 6.