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Cherries Jubilee
2 (16 1/2 oz.) cans Bing cherries
1/3 cup currant jelly
2 tablespoons cornstarch
2 tablespoons water
1/2 to 3/4 cup brandy
Ice cream
Drain syrup from cherries and heat. Add jelly, cornstarch and water.
Mix well. Cook until thick. Add cherries and heat thoroughly. Heat
brandy. Ignite brandy and pour over cherries. Spoon over ice cream.
Note: I make this in a frying pan or if you have a silver table, side
dish, it is an elegant end to a meal.