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

Drain cherries; reserve syrup adding water to make 1 cup. In saucepan, blend sugar and cornstarch; gradually add cherry syrup, mixing well. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat, stir in cherries.

Turn into silver or heat proof bowl. Heat brandy. Ignite the brandy and pour or ladle over cherry mixture. Blend into sauce and serve immediately over ice cream. Room should be darkened for most effective serving. Makes 2 cups.