Cherries Jubilee has a reputation as a spectacular, difficult dessert. But it´s really quite easy.

1 Tbsp. cornstarch
1 16-oz. can (2 cups) pitted dark sweet cherries, undrained
1/4 cup brandy

Combine cornstarch and cherries in chafing dish or skillet. Heat until mixture boils and thickens, stirring frequently.

Heat brandy in a small saucepan and carefully ignite, using long-handled match. Quickly pour over the cherries. When the flame goes out, spoon the sauce over ice cream, cake, or other fruits.

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