1 lb. can dark sweet cherries - drain and save liquid
1/2 c. sugar
2 tbsp. cornstarch
1/2 c. brandy

Blend sugar and cornstarch, add syrup from cherries. Cook until thick over medium heat. Stir in cherries and transfer to chafing dish. Warm brandy in small pan, pour into a large ladle and ignite. Pour over cherries and stir to blend. Serve immediately over vanilla ice cream before flames die.