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Cherries Jubilee Sauce

2 tablespoons cornstarch
1/2 cup light corn syrup
1 tablespoon lemon juice
2 cups Bing cherries, pitted
3 tablespoons Kirsch
Dash of red food coloring

In small saucepan stir together cornstarch, corn syrup and lemon juice until smooth. Add cherries and red coloring. Over medium heat, stirring constantly, bring to a boil. Remove from heat; add Kirsch.

Light the Kirsch with a match to flame and serve over ice cream.

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