• 1 can pitted black Bing cherries
• ½ cup brandy

Drain the juice from the cherries. Pour the brandy over them, let stand several hours. Drain again. Put them in chafing dish, light the flame under the dish, pour in some warmed brandy, turn the cherries over for a moment in the brandy, and pass the brandy spoon through the flame and into the dish. A burst of blue flame appears. Ladle the flaming cherries over and over until the brandy has almost burned out and put cherries and all over hard vanilla ice cream.