This is a berry version of the famous flaming cherries jubilee. Skip the alcohol and flaming step if you prefer; no additional liquid needs to be substituted for the brandy. From Kathleen Desmond Stang and Melissa Monosoff Cooking Light, JUNE 2000. I tried it with Jacques Cardin, which is 80 proof, and didn't get a very dramatic flame. Still, it was worth it, this sauce is exquisite!