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Ingredients: 32 oz pitted bing cherries 2 Tbsp cornstarch and 2 Tbsp water 1/2 cup Maraschino liquor 6 large scoops vanilla ice cream 1/2 cup kirsch (cherry liquor) Whipping cream (optional) | Drain cherries and reserve liquid. In a small saucepan, cherry liquid to a simmer. Add cornstarch mix and cook, stirring, until sauce comes to a boil and thickens. Cool to room temperature, then cover and set aside. When ready to serve, put ice cream in chilled individual dessert plates. In a chafing dish, heat cherries, stirring constantly. Add Kirsch or brandy, Maraschino liquor, warm up a few minutes and flambe. Shake pan gently until flame dies. Stir in cherry sauce and heat thoroughly. Spoon cherries and sauce over ice cream. Serve immediately. Add whipped cream 'on-the-side'. |