|Canned sweet dark cherries||2 Pound (2 Cans 1 Pound Each)|
|Brandy||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Drain cherry syrup into automatic fry pan.
Heat to boiling with heat at 350 degrees.
Mix cornstarch to a smooth paste with small amount of water; stir into cherry juice.
Cook and stir until transparent and slightly thickened.
Add the drained, pitted cherries to syrup.
Heat brandy and add.
Ignite and ladle, flaming, over vanilla ice cream.