2 c. pitted bing cherries (with juice)
1/2 c. currant jelly
1 tbsp. cornstarch
1 tbsp. grated orange rind
2 tbsp. heated brandy

Pour juice from cherries into a saucepan with the currant jelly, cornstarch, and orange rind. Cook over low heat until the jelly melts. Stir in the cherries. Cover and simmer 10 minutes. At the table, pour the warm brandy over the cherries in the serving pan and flame. Spoon into meringue shells or over ice milk while cherries are still flaming. Serves eight.