Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Cherries;can pitted |
| ¼ cup | Rum;dark |
| ¾ cup | Currant Jelly |
| \N \N | NOTE: Do not stir flaming mixture. |
| \N \N | _ ___________________________________ |
| ¼ cup | Brandy |
| 1 quart | Ice Cream;vanilla |
Use a 16 oz can of pitted sweet cherries. Drain can, reserving ¼ cup of syrup. Combine ¼ cherry syrup with rum. Pour over cherries and refrigerate for 1-2 hours.
In saucepan/chafing dish, melt currant jelly over low heat. Add in cherry mixture. Cook, stirring constantly, until mixture simmers.
Heat brandy in another saucepan until warm. Pour slowly over cherry mixture and ignite immediately. Spoon cherries and sauce into individual dishes filled with vanilla ice cream.