2/3 tsp. grated orange peel
1/4 c. orange juice
1/4 c. sugar
1/4 tsp. cornstarch
1 lb. can tart, pitted, unsweetened cherries
1 1/2 tbsp. brandy
1 qt. vanilla ice cream

Put peel, juice, and sugar in medium pan and cook, stirring, over low heat until the sugar dissolves. Add cherries; simmer, uncovered, 5 minutes. Remove from heat. Drain, reserving the liquid. In a small bowl, combine cornstarch and 1 tablespoon water until smooth. Stir into reserved liquid in pan. Bring to a boil, stirring. Reduce heat; simmer 1 minute. Add cherries and heat gently. Pour into metal or ceramic serving bowl. In small pan, heat brandy slightly over very low heat. Pour over the cherries, light with a match. Serve flaming over ice cream that has already been put in individual dessert dishes.