Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16-oz) pitted dark; sweet cherries; drained (reserve 1/4 cup syrup) |
| ¼ cup | Rum |
| ¾ cup | Currant jelly |
| 1 teaspoon | Grated orange rind |
| ¼ cup | Brandy |
| \N \N | 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, .