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Ingredients: 1 Can(s) 16.5-ounce heavy syrup cherries, bing 163/5000 Pound(s) corn starch 4 Ounce(s) or Cognac or brandy rum 2 Ounce(s) Cointreau liqueur, orange flavored 1 Quart(s) ice cream Directions: Reserve 1/4 cup of the cherry juice/syrup. Pour the cherries with the remaining syrup into a large skillet. In a small bowl, dissolve the cornstarch in the reserved cherry juice/syrup. Add this mixture to the cherries, stirring until well blended. Bring the cherry mixture to a simmer over medium heat, stirring frequently. Simmer for 1-2 minutes, or until the sauce thickens slightly. Remove pan from heat. Set aside nearby. In a different small saucepan over low heat, warm the Cognac, brandy or rum and the orange-flavored liqueur. Remove pan from heat. Stir the warm liqueur into the cherries and light, using a long fireplace match. Spoon the flaming cherries and syrup over the ice cream. Serve immediately.
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