Cherries Jubilee

• Two 16-ounce cans whole cherries in juice, drained and juice reserved
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 cup kirsch, Cognac, or freshly squeezed orange juice
• 1 quart chocolate ice cream

1. In a small bowl, whisk together 1/4 cup of the reserved cherry juice, the sugar, and cornstarch until the sugar and cornstarch dissolve.
2. Combine the remaining cherry juice and the cornstarch mixture in a large skillet over medium heat.
3. Cook, stirring occasionally, until thickened, about 2 minutes.
4. Stir in the cherries and kirsch and cook until the cherries are warmed through, about 2 minutes more.
5. Place 2 scoops of ice cream in each serving dish.
6. Divide the warm cherry topping among the dishes and serve.

whole cherries, sugar, cornstarch, cognac, chocolate ice cream

Taken from www.epicurious.com/recipes/food/views/cherries-jubilee-378653 (may not work)