1 can pitted dark cherries 1 Tablespoon sugar 1 Tablespoon cornstarch 2 Tablespoons brandy or cognac 1 quart gf vanilla ice cream
Scoop the ice cream into individual serving bowls, pedestals or wine glasses and freeze until serving time.
Drain the cherries from the can reserving the liquid. Add enough water to the cherry juice to equal 1 cup.
In a small bowl, combine the sugar and cornstarch. Add just enough cherry juice mixture to make a paste. Pour the cherry juice mixture into a sauté pan and whisk in the past. Set the pan over high heat and bring the mixture to a boil, stirring frequently. Cook until the mixture is thick, glossy and slightly reduced. Add the cherries and cook just until the cherries are heated through.
In a small saucepan heat the brandy or cognac until it is warm. Pour the warmed brandy or cognac into the cherries and carefully ignite the liquor. When the flames subside spoon the cherries and the sauce over ice cream and serve immediately.