Preparation:
*substitute: 1 can (16 ounces) pitted dark sweet Cherries, drained and 1/4 c Syrup reserved Mix reserved cherry syrup and Rum; pour over cherries.
Spoon ice cream into serving-size portions onto cookie sheet; freeze. Pour rum over cherries. Refrigerate 4 hours. Just before serving, heat jelly in chafing dish or 1-1/2-quart saucepan over low heat until melted. Stir in cherry mixture and orange peel. Heat to simmering, stirring constantly.
Heat brandy in small, long-handled pan or metal ladle just until warm.
Ignite and pour flaming over cherries. Serve hot over ice cream in dessert dishes. |
