Cherries Jubilee
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.

Makes 2 cups sauce.