1 (16 oz.) can pitted dark sweet cherries
¼ cup sugar
1 T. cornstarch
¼ cup brandy, cherry brandy or kirsch
Vanilla ice cream
Drain cherries. Reserve ½ cup syrup. Set cherries aside. In a medium saucepan, combine reserved syrup, sugar and cornstarch. Cook and stir until thick. Stir in cherries. In a small saucepan, heat brandy until it simmers. Carefully ignite brandy and pour over cherry mixture. Serve immediately over ice cream.
Recipe courtesy of Patricia Piekarski, Harvey, Illinois