1 c. black Bing cherry juice
1 tbsp. cornstarch
1/4 c. sugar
1/2 c. black Bing cherries
1 tbsp. butter
2 tbsp. Kirsch
2 tbsp. brandy

Bring juice to a boil. Mix cornstarch, sugar and a little of the juice and add to the boiling mixture. Boil 1 minute. Add the cherries. Remove from heat; add butter, Kirsch and Brandy. Serve hot over vanilla ice cream. If you wish to ignite it, pour Cognac over and light. Serves 6.