In a saucepan combine the cherries, the sugar, the ginger. and 1 1/2 cups water and simmer the mixture for 8 to 10 minutes. or until the liquid is reduced to about 1 cup. Stir the cornstarch mixture, add it to the cherry mixture, and simmer the mixture, stirring, for 2 minutes. Remove the pan from the heat. Heat the brandy in a small saucepan over moderate heat, ignite it carefully, and pour it over the cherry sauce. Let the flame subside, shaking the pan, and serve the sauce warm over the ice cream. Makes about 2 cups. Gourmet January 1990
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.3mg||0 %|
|Potassium 55.8mg||1 %|
|Total Carbohydrate 156.7g||46 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 156.6g|
|Protein 0.2g||0 %|
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Calories per serving: 654
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