CHERRIES JUBILEE from LINK
1 can pitted black cherries
1 T sugar
1 T cornstarch
1/4 C. warm kirsch or cognac
Vanilla ice cream
Drain the cherries, reserving the juice. Mix the sugar with the cornstarch and add one cup of the reserved juice a little at a time. Cook three minutes, stirring constantly. Add the cherries and pour the cognac over the top. Ignite and ladle the sauce over the cherries. Serve over vanilla ice cream if desired.
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