1 (16 oz.) can (2 c.) pitted dark sweet cherries
1/4 c. sugar
2 tbsp. cornstarch
1/4 c. brandy, kirsch or cherry brandy
Vanilla ice cream (form into scoops & freeze in freezer)

Drain cherries; reserve syrup, adding water to make 1 cup. In saucepan, blend sugar and cornstarch; gradually adding cherry syrup, mixing well. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat; stir in cherries. Turn into silver or heatproof bowl. Heat brandy. Ignite brandy and pour or ladle over cherry mixture. Blend into sauce and serve immediately over ice cream. Room should be dark for most effective serving. Makes 2 cups, or enough to serve 4-6.

Several hours before serving, scoop ice cream into balls and place in coldest part of freezer to harden.