1 (16 oz.) canned pitted dark sweet cherries
1/4 c. sugar
2 tbsp. cornstarch
1/4 c. brandy, Kirsch or cherry
Vanilla ice cream

Drain cherries, reserve syrup. Add cold water to make 1 cup liquid. In saucepan mix sugar and cornstarch. Slowly blend in reserved syrup. Cook and stir until thickened. Remove from heat, stir in cherries. Turn into blazer pan or chafing dish, set pan over hot water. Heat brandy in small saucepan. (If desired, pour heated brandy into large ladle.) Ignite and pour over cherry mixture; blend into sauce. Serve over ice cream. I like vanilla, in pretty dishes.