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Cherries Jubilee

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

1. Drain cherries; reserve syrup.
2. 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.
3. 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.

Makes 8 servings.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.