Cherries jubilee

Pit a pound of cherries.

In a wide saute pan on the stovetop combine the butter, dark brown sugar and the juice of a whole orange.

Bring to a gentle simmer and cook two to three minutes, until the sugar dissolves and a rudimentary caramel forms.

Add the cherries and cook five to 10 minutes, until they begin to soften and the caramel turns cherry red.

Bring to a spirited simmer, turn off the flame, add the cognac and light it with a stick lighter. Alcohol can burn almost invisibly, so shake the pan to check.

Cook about a minute until the alcohol stops burning, spoon the warm sauce over vanilla ice cream and garnish with a fresh cherry.

Variation, movie accurate: assemble in a takeout container and use Jim Beam bourbon as the fire source, heating it first in a small saucepan. He does not recommend doing this at home.