Flaming Sauce Of Brandied Fruits
|Canned peach halves||2|
|Canned pear halves||2|
|Canned pineapple slices||2|
|Canned bing cherries||12|
|Syrup||2 Cup (32 tbs), drained from canned fruit|
|Vanilla ice cream||1 Quart|
Cut each peach and pear half and pineapple slice into 3 pieces, Halve cherries.
Peel orange; remove all membrane; section.
Combine prepared fruit with grapes, syrup, and 2 tablespoons brandy; cover.
Let stand at room temperature 2 or 3 hours.
To serve, heat fruit mixture in chafing dish.
Heat remaining brandy; ignite.
Add, flaming, to warmed fruit and syrup.
When flame dies, spoon fruit and syrup over ice cream.