Instructions: In a saucepan combine the cherries, the sugar, the ginger. and 1 1/2 cups

water and simmer the mixture for 8 to 10 minutes. or until the liquid is reduced to about 1 cup. Stir the cornstarch mixture, add it to the cherry

mixture, and simmer the mixture, stirring, for 2 minutes. Remove the pan from the heat. Heat the brandy in a small saucepan over moderate heat, ignite it carefully, and pour it over the cherry sauce. Let the flame subside, shaking the pan, and serve the sauce warm over the ice cream.

Makes about 2 cups.

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