pump house peaches in flame
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| ½ cup | Port wine |
| ½ cup | Tart cherry jelly |
| ¼ teaspoon | Cinnamon |
| dash | Salt |
| 1 tablespoon | Lime juice |
| 3½ cup | Peach halves; drained |
| ¼ cup | Brandy; heated |
| 1 quart | Lemon ice cream |
Combine sugar, port wine, cherry jelly, cinnamon, salt and lime juice in a blazer pan or chafing dish. Heat and stir until smoothly blended. Add peach halves, cut side down, and prick rounded surfaces with a fork. Simmer 5 minutes, basting peach halves frequently with sauce. Add ¼ cup heated brandy, set aflame and toss gently with silver fork and spoon until the flame dies. To serve, spoon peaches and sauce over individual servings of lemon ice cream.
