Add the sugar, vanilla, orange juice, orange zest and balsamic vinegar to a saucepan, bring to the boil over medium-high heat. 

Add the cherries and cook, stirring, for 5 minutes, until slightly softened.  

Add the brandy and carefully ignite it with a lighter so it flames. Wait until the flames die and turn down to medium heat. Cover and cook for 5 more minutes until the cherries soften and vibrant red. 

Mix the corn flour and the water together in a small bowl to make a slurry. Add to the cherry mixture and stir through until dissolved, cook for a minute or two until the mixture thickens slightly. 

Serve ice cream in a glass or a bowl and pour over the warm cherries and syrup. Garnish with fresh cherries and enjoy.