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, reserve syrup, add cold water to make one cup liquid. In saucepan, mix sugar and cornstarch; slowly blend in syrup. Cook and stir until thickened. Add cherries, remove from heat. At time of serving, put cherry mixture in double boiler or other type container to keep warm (Sterno) or hot water bath. Heat brandy until warm in small pan (being careful not to burn off alcohol). Put brandy into heated ladle, ignite, pour over cherries. Shake pan or stir to flame all of the brandy. Pour over ice cream.