- 16 oz Unsweetened pitted dark sweet cherr; undrained
- 1 tablespoon cornstarch
- 1/4 cup brandy
- 3 cups vanilla ice cream
Combine cherries and cornstarch in a large skillet; bring to a boil. Cook
over medium heat one minute or until thickened; remove from heat.
Place brandy in a small, long-handled saucepan; heat just until warm (do
not boil). Remove from heat. Ignite brandy with a long match, and pour over
cherries; stir until flames die down. Serve immediately over ice cream.