Fresh Cherry Jubilee

1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup each water and orange juice
3 cups pitted Northwest fresh sweet cherries
1/2 teaspoon grated orange peel
1/4 cup brandy, optional
1 quart vanilla ice cream

Combine sugar and cornstarch. Blend in water and orange juice. Cook
and stir until thickened and smooth. Add cherries and orange peel;
return to boil and simmer 10 minutes.
Gently heat brandy, pour over sauce and flame, if desired.
Serve over ice cream.
Makes 8 servings.

Nutritional Analysis Per Serving: 204 Cal., 2.5 g pro., 7.1 g fat (31%
Cal. from fat), 29.6 g carb., 30 mg chol., 0 g fiber and 58 mg sodium.