Pump house peaches in flame

Yield: 8 servings

Measure Ingredient
½ cup Sugar
½ cup Port wine
½ cup Tart cherry jelly
¼ teaspoon Cinnamon
\N 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.

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