1 lb. Bing cherries
1 tbsp. sugar
1 qt. firm vanilla ice cream
1 tbsp. cornstarch
1/4 c. cognac

Drain cherry liquid into saucepan. Mix cornstarch and sugar with a little cherry liquid and then mix with all of the liquid in the saucepan. Heat until mixture thickens. Add cherries and re-heat. Heat cognac in a small pot. Pour over hot cherries and ignite. When flame dies down, ladle cherries over very firm vanilla ice cream. Serves 4.