Cindy's Cherry Jubilee

• 1 (16 ounce) can dark cherries in heavy syrup, reserve 3/4 cup syrup
• 2 teaspoons cornstarch
• 2 -3 slices lemon peel (optional)
• 14 cup brandy (I mix it up half half) or 14 cup Cointreau liqueur (I mix it up half half)
• 4 scoops vanilla ice cream

1. Place the reserved syrup in a saucepan with the heat off.
2. Add cornstarch and stir thoroughly.
3. (Add lemon peel now if you have it.
4. ).
5. Turn on heat and let bubble and reduce till thickened (about 3 minutes).
6. Add cherries and stir through to heat up (about 30 seconds).
7. Fish out lemon peel if used.
8. Remove saucepan from fire.
9. Heat up alcohol in a metal ladle on flame.
10. Tilt ladle so the liquid is near edge of ladle.
11. Touch ladle to flame directly.
12. It should light up easily.
13. Pour alcohol evenly over cherries.
14. Give the saucepan a few shakes until flame goes off.
15. Pour over ice cream in bowls.

dark cherries, cornstarch, lemon, brandy, vanilla ice cream

Taken from www.food.com/recipe/cindys-cherry-jubilee-290269 (may not work)