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Bake puff pastry shells according to package directions.
Combine cornstarch, sugar and orange zest in a large skillet. Whisk in
orange juice and water. Bring to a boil over high heat. Stir in
cherries and reduce heat to medium low. Simmer 10 minutes or
until sauce thickens. Add brandy to cherries. When mixture begins to
simmer, keeping face and body away from saucepan, ignite quickly with
a lit match. When flames subside, spoon cherries into baked puff
pastry shells. Serve with ice cream.
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