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