Sweet Cherries Jubilee
|Canned pitted dark sweet cherries||1 Pound, drained, reserve 1/4 cup syrup|
|Rum||1⁄4 Cup (4 tbs)|
|Currant jelly||3⁄4 Cup (12 tbs)|
|Grated orange peel||1 Teaspoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Combine reserved syrup and the rum; pour over cherries and chill 4 hours.
At serving time, melt jelly in chafing dish or saucepan over low heat.
Stir in cherry mixture and orange peel.
Cook, stirring constantly, until mixture simmers.
Heat brandy in saucepan; slowly pour over cherries and ignite.
Serve hot over ice cream.