Cherries Jubilee Recipe
16-ounce can pitted dark sweet cherries
1/4 cup sugar 2 tablespoons cornstarch
1/4 cup brandy, kirsch, or cherry brandy
Vanilla ice cream
Drain cherries; reserve syrup. Add cold water to make 1 cup liquid. In saucepan mix sugar and cornstarch, slowly blend in reserved syrup. Cook and stir until thickened. Remove from heat; stir in cherries. Turn into blazer pan of chafing dish. Set pan over hot water. Heat brandy in small saucepan. (If desired, pour heated brandy into large ladle.) Ignite and pour over cherry mixture; blend into sauce.
Serve over ice cream. Serves 6 to 8
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