1 can pitted bing cherries
1 tbsp. cornstarch
1/3 c. cherry brandy
1/3 c. brandy
3 pts. vanilla ice cream

Drain cherries, reserving syrup. In 10 inch skillet, combine syrup and cornstarch; stir until smooth. Add cherry brand, bring to boiling, stirring boil 2 minutes. Stir in cherries, heat through. In small saucepan, heat brandy until bubbles form around edge of pan. Ignite with match. Pour into cherry mixture. Serve over ice cream.