|Canned pitted dark sweet cherries||16 Ounce (1 Can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Brandy/Kirsch / cherry brandy||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||1 Cup (16 tbs)|
Drain cherries, reserving syrup.
Add enough cold water to syrup to make 1 cup.
In saucepan combine sugar and cornstarch; gradually stir in syrup-water mixture, mixing well.
Cook over medium heat, stirring constantly, till mixture has thickened and is bubbly.
Remove from heat; stir in cherries.
Turn mixture into blazer pan of chafing dish.
Set pan over hot water (bain-marie).
Heat brandy or kirsch in small saucepan.
Ignite and pour over cherry mixture.
Stir to blend into sauce