Cherries Jubilee

INGREDIENTS:

• 2 (16-ounce) cans dark sweet cherries

• 1/4 cup granulated sugar

• 2 teaspoons cornstarch

• 1 tablespoon grated orange peel

• 1/2 cup brandy or cognac, optional

• 1 pound cake, cut into 16 slices, or 1 quart vanilla ice cream

PREPARATION: Drain cherries; reserve syrup. Combine cherry syrup with sugar and cornstarch in a chafing dish or electric skillet. Cook, stirring constantly, over medium heat about 5 minutes, or until smooth and clear. Add cherries and orange peel; heat thoroughly.

Gently heat brandy or cognac in a small saucepan; pour over heated cherries. Flame, if desired. Stir gently and ladle over pound cake or ice cream.

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