Cherries Jubilee

Ingredients:

3 tablespoons of cornstarch

4 tablespoons of sugar, add more if not sweet enough for your family

2 cans (454 gram size) pitted dark cherries and their juice

Port wine

Rind of 1 orange and 1 lemon, in large pieces.

Juice of 1 lemon

1/2 cup cognac or brandy warmed

Vanilla ice cream for eight

Directions:

1.  Combine cornstarch and sugar.

2.  Measure cherry juice and add enough port wine to make 2 cups liquid.

3.  Mix cornstarch/sugar and liquid in a small saucepan, add rind and cook, stirring with a whisk, until thick and  smooth.  Remove rind and discard.  Add cherries and lemon juice.  Stir well.  Cherries Jubilee may be made in advance up to this point.  I sometimes make it a day ahead.

4.  At the time of serving, add warmed cognac or brandy and set cherry mixture aflame.

5.  Serve, while still flaming, over ice cream.