Cherries Jubilee With Red Currant Jelly
|Red currant jelly||3 Tablespoon|
|Kirsch||1⁄2 Cup (8 tbs), heated|
|Canned tart cherries||2 Cup (32 tbs), well drained|
|Vanilla ice cream||1 Pint|
Melt jelly in frypan or chafing dish.
Add butter; stir until melted and hot.
Add cherries; heat through.
Pour kirsch over cherries; ignite with long match.
Let burn until flames die.
Spoon hot cherries over ice cream