2 c. pitted dark sweet cherries
1/2 c. sugar
2 tbsp. cornstarch
1/2 c. brandy
Vanilla ice cream

Drain cherries, reserve syrup and add water to make one cup. In saucepan, blend sugar and cornstarch; gradually add syrup. Mix well. Stir over medium heat until thick and bubbly. Stir in cherries. Turn into a silver or heat proof bowl. Heat brandy. Ignite brandy and pour or ease over sauce. Serve at once over ice cream.