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1 (8 oz.) can dark sweet
pitted cherries
1 Tbsp. sugar
dash of cinnamon
dash of cloves or 4 whole
1 (3-inch) strip of lemon peel
1 tsp. cornstarch
1 Tbsp. water
2 large scoops vanilla ice
2 Tbsp. Kirsch (cherry brandy)
or regular brandy

Drain juice from cherries into small saucepan. Add
sugar, cinnamon, cloves and strip of lemon peel. Simmer
uncovered until juice measures about 1/4 cup. Remove whole
cloves if used and lemon peel. In small bowl blend water and
cornstarch until smooth. Drizzle into simmering cherry juice,
stirring constantly until clear and thickened. Add drained
cherries and heat to serving temperature.
Place ice cream in 2 heatproof dessert dishes. At
table, warm Kirsch in a small long handled pot or ladle held
over a candle. Ignite warmed Kirsch with a long match. Pour
over cherries. Shake or stir until flames subside. Spoon
cherries and sauce over ice cream. Makes 2 servings.

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