This recipe was written on a sheet of paper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cherries Jubilee

Drain one 16 oz. can pitted dark cherries (2 c.) reserving syrup. In saucepan blend 1/4 c. sugar & 2 tbsp cornstarch. Gradually stir in reserved cherry syrup, mixing well. Cook & stir over medium heat till mixture thickens and bubbles. Remove from heat & stir in cherries.

Turn cherry mixture into heat proof bowl or top pan (blazer) of chafing dish (be sure bottom pan of chafing dish is filled with hot water; keep hot over flame).

Heat 1/4 c Brandy, Kirsch or Cherry Brandy in small metal pan with long handle. If desired, heated brandy can be poured into a large ladle. Carefully ignite heated brandy & pour over cherry mixture. Stir to blend brandy into sauce. Serve immediately over scoops of Van. Ice Cream.

Makes 2 c. sauce.