Cherries Jubilee

This recipe is from Sweets to the Sweet by Susan Branch.  Check out her adorable book and more at www.susanbranch.com.

1/4 C. sugar

dash salt

1 1/2 Tbsp. cornstarch

2 cans (16 1/2 oz. each) pitted dark sweet cherries in syrup

4 Tbsp. brandy

1 1/2 pts. good vanilla ice cream

In a large skillet mix together sugar, salt and cornstarch; add syrup from cherries, but reserve cherries for later.  Bring to a boil, stirring constantly until thickened.  Reduce heat to simmer & gently stir in cherries.  Warm the brandy, ignite it & pour over cherries.  Scoop ice cream into dessert dishes and pour hot cherries over.