Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
1 cp cooked or canned dark oxheart cherries
2 tbsp kirsch or contreau
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp cloves
1 - Combine cherries, about 1/4 cp cognac, and remaining ingredients in a pint glass jar; keep covered
in refrigerator until ready to servce.
2 - Then turn mixture into chafing dish and heat.
3 - Pour more cognac into a tablespoon; light it with a match; pour over cherries; stir.
4 - When flame dies down, spoon hot cherries over desert.
Makes 4 servings