Cherries Jubilee

1/2 cup white sugar
2 tablespoons cornstarch
1/4 cup water
1/4 cup orange juice
1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
1/2 teaspoon finely grated orange zest
1/4 teaspoon cherry extract
1/4 cup brandy
3 cups vanilla ice cream

Whisk together the sugar and cornstarch. Stir in the water and the orange juice; bring to a boil over medium high heat, whisking until thickened. Stir in cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes.  While the cherries are cooking, scoop ice cream into serving dishes.
Remove the cherries from heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the scooped ice cream.

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