1 can pitted black cherries
1 tbsp. sugar
1 tbsp. cornstarch
1/4 c. warmed kirsch or cognac
1 qt. vanilla ice cream

Drain cherries, reserving juice. Mix sugar with cornstarch and add 1 cup of reserved juice, a little at a time. Cook 3 minutes, stirring constantly. Add cherries and pour kirsch over the top. Ignite kirsch and ladle the sauce over the cherries. Serve over vanilla ice cream.

Serves 6. A show - off serving of Cherries Jubilee can be done by having the cherries in a chafing dish or BRULEE pan and heat over Sterno. When the mixture is hot, pour the kirsch over the top and ignite. Lift spoon high so that the blue flame is seen and when it goes out serve over vanilla ice cream in dessert dishes.