- 1 one-pound can (2 cups) pitted dark sweet cherries
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup brandy, kirsch, or cherry brandy
- vanilla ice cream
Drain the cherris, and reserve the syrup (add water to it to make one
cup). In the saucepan, blend sugar and cornstarch. Gradually add
cherry syrup, mixing well. Cook and stir over medium heat till
mixture thickens and bubbles. Remove from heat, stir in cherries. Turn
into silver or heat-proof bowl.
Heat the brandy. Ignite the brandy and pour or ladle over cherry
mixture. Blend into the sauce and serve immediately over ice cream.
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