1 (16 oz.) can pitted dark sweet cherries
1/4 c. sugar
2 tbsp. cornstarch
1/4 c. brandy, Kirsch, or cherry brandy
Vanilla ice cream

Drain cherries, reserving syrup. In saucepan blend sugar and cornstarch. Gradually stir in syrup, mixing well. Cook and stir over medium heat until mixture is thick and bubbly. Remove from heat; stir in cherries. Turn mixture into blazer pan of chafing dish. Set pan over hot water (bain-marie). Heat brandy in small saucepan. Pour over cherries and ignite. Stir to blend brandy. Serve immediately over ice cream.