2 cans Oregon Fruit Dark Sweet Cherries (drained, reserve syrup)
1/4 C sugar
3 T cornstarch
2 T lemon juice
1 tsp grated orange peel
1/2 tsp grated lemon peel
1/2 C brandy
Vanilla ice cream
- Add water to reserved syrup to equal 2 cups.
- In chafing dish, combine reserved syrup mixture, sugar and cornstarch. Stir in lemon juice and peels. Cook and stir until thickened.
- Stir in cherries. Heat brandy until warm; carefully ignite and pour over cherries. Spoon cherries and sauce over individual servings of ice cream.
Makes 8 to 10 servings