Cherries Jubilee

1 Stick Butter
1 Cup Sugar
1 Pound Bing cherries
Juice of one orange
Zest of one orange
1 Tablespoon Cornstarch
1 Tablespoon Cold water
1 Cup Cherry brandy
1 Pint Vanilla bean ice cream

In a large sauce pan, over medium heat, melt the butter. Stir in the sugar
and cook for about 2 minutes, or until the sugar dissolves. Add the
cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a small
cup, stir the cornstarch and water together, for a slurry. Stir the slurry
into the cherry mixture and cook for 1 minute. Remove the pan from the heat
and pour the brandy over the cherries. Place the pan back on the heat and
carefully shake the pan several times to ignite the pan. If the pan does not
light use a match to flame the cherries. Divide the ice cream between four
shallow bowls. Spoon the cherry mixture over the ice cream and serve. This
recipe yields 4 servings.