Cherries Jubilee with Ice Cream
1 can (16 ounces) pitted sweet or sour red cherries and their juice
1 tablespoon sugar
1 tablespoon kirsch
1/2 tablespoon cornstarch
1/2 pint French vanilla or cherry-vanilla ice cream
1/4 cup brandy
Recipes Directions
1. Drain juice from cherries; measure out half the juice and half the cherries, reserving remaining cherries and juice for another purpose. In a small saucepan over moderate heat, heat the cherries and their juice, sugar, kirsch and cornstarch until hot but not boiling. Put into a heatproof bowl and bring to the table.
2. Scoop ice cream into stemmed dessert dishes. Warm a ladleful of the brandy over a chafing dish burner or a lighted candle. Light a match, carefully ignite the brandy, and pour it over the cherry sauce. Stir cherry sauce until the flame dies down. Spoon over ice cream and serve at once.
Serves 2.