1 (16 ounce) can pitted dark sweet cherries
1/4 cup granulated sugar
2 tablespoons cornstarch
1/4 cup kirsch or cherry brandy
Vanilla ice cream
Drain cherries. Reserve syrup and add water to make 1 cup liquid.
Blend sugar and cornstarch.
Add syrup and cook over medium heat until thick and bubbly.
Remove from heat.
Stir in cherries.
Put into a silver or heatproof bowl.
Heat brandy. Ignite and pour or ladle over cherries mixture.
Blend into sauce.
Serve over ice cream.
Yield: 2 cups sauce