Cherries Jubilee - cooking recipe

Ingredients

2 (16 oz.) cans pitted Bing cherries
2 Tbsp. cornstarch, mixed with 2 Tbsp. cold water
1/2 c. maraschino liqueur
6 large scoops vanilla ice cream
1/2 c. Kirsch or brandy

Preparation

Drain cherries and reserve liquid.
In small saucepan, bring cherry liquid to simmer.
Add cornstarch and cook, stirring, until sauce comes to boil and thickens.
Cool to room temperature, then cover and set aside.
When ready to serve, put ice cream in chilled individual dessert plates.