|1 can||(16-oz) pitted dark; sweet cherries; drained (reserve 1/4 cup syrup)|
|¾ cup||Currant jelly|
|1 teaspoon||Grated orange rind|
|Vanilla ice cream|
Combine reserved syrup and rum; pour over cherries; refrigerate at least 4 hours. In chafing dish or saucepan, melt jelly over low heat. Stir in cherry mixture and orange peel. Cook, stirring constantly, until mixture simmers. Heat brandy just until warm; pour slowly over cherries and ignite immediately. Do not stir. Spoon sauce and cherries over ice cream.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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