This was oh, so the rage in the 50’s – all the fancy restaurants did this tableside.   Still works to impress.  “This version is designed for two.  If you wish, prepare it at the table.  If you are timid, just flame it at the table.  Either way, (s)he’ll know you can cook.”  

Ingredients:

• 1 can pitted dark sweet cherries (try it with the current frozen cherries too)
• 1 Tab corn starch
• 2 Tab sugar
• dash salt
• dash cinnamon
• 1 Tab lemon juice
• 1/4 c brandy
• vanilla ice cream (or maybe cherry garcia?)

Directions:

1. Drain cherries, saving 1/2 cup of the syrup.
2. In a chafing dish, fondue pot, or saucepan combine cornstarch, the reserved syrup, sugar, salt, and cinnamon.
3. Bring to a boil over direct heat.
4. Stir and cook until the liquid is clear and thickened.
5. Remove from heat and stir in lemon juice and cherries.
6. If you prepare sauce in the kitchenm reheat at the table.
7. In a small, long-handled pan heat the brandy.
8. Ignite.
9. Pour over fruit, stirring.
10. Spoon flaming fruit and sauce over individual servings of ice cream.

Serves:  2

Source:  Sunset Chafing Dish and Fondue Cookbook