|Canned cherries||8 Ounce, drained, syrup reserved (1 Can)|
|Canned mandarin oranges||11 Ounce, drained, syrup reserved (1 Can)|
|Cubed banana||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Dark rum/Brandy||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla ice cream/Brandy||1 Pint|
1. In a 1 1/2 quart casserole, combine drained cherries, drained mandarin oranges, cubed banana, and sugar. Pour reserved syrups into a 2-cup glass measure. Add 1/4 cup rum and lemon juice, plus as much orange juice as necessary to make 1 cup. Blend in cornstarch. Pour syrup mixture over fruit and stir to blend. Microwave, uncovered, at Time Cook (power level 10) for 5 to 7 minutes, or until sauce is bubbly and thickened, stirring every minute. Turn fruit into serving bowl or chafing dish.
2. Pour remaining 1/4 cup rum into a 1-cup glass measure. Microwave, uncovered, at Time Cook (power level 10) for 15 to 20 seconds, or until warm. Pour rum into metal ladle or serving spoon. Ignite. Pour flaming rum over fruit. Spoon fruit over vanilla ice cream.