Dad used to make this for us when we were kids – shock and awe when the alcohol was ignited! And we thought it was cool that we were getting to taste some liquor.
20 oz. can black pitted cherries in heavy syrup
1 T Cornstarch
2 T Sugar
2 tsp. sweet butter
2 jiggers light rum
2 jiggers curacao (or triple sec)
4 large scoopfuls vanilla ice cream
Drain the cherries well, putting 1/4 cup of the syrup (save remainder) into a small bowl with cornstarch and sugar. Mix well until there are no lumps and sugar is dissolved. Bring the balance of the juice to a boil over a low flame, gradually add cornstarch mixture, stirring constantly.
Simmer for about 2 minutes; then add butter and 1 jigger of the rum. Remove from heat and set aside. When ready to serve the dessert, scoop the ice cream into dessert dishes at the table, and crown with hot cherry sauce. Heat cherries, curacao and remaining jigger of rum in a chafing dish over a direct flame until hot but not boiling. Set ablaze and let flames flicker a minute or so; then spoon over ice cream.
Note: Use extra rum or grain alcohol to help flame stay going.
Serves 4