4 Large, peeled and sliced (or 1 can (1 pound 13 ounces) sliced peaches, drained)
3⁄4 Cup (12 tbs)
Vanilla ice cream
Combine jam, sugar and water in medium saucepan or chafing dish; simmer over low heat about 5 minutes or until syrupy.
Add peaches and continue cooking over low heat about 3 minutes or until almost tender.
If using canned peaches, cook only long enough to heat through.
Stir in lemon juice.
Heat brandy; pour over peaches and ignite.
Stir well before serving.
Spoon peaches and syrup over each serving of vanilla ice cream.
If desired, garnish with sweetened whipped cream and toasted slivered almonds.