Cherries Jubilee

1 can (16oz) pitted dark sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup rum
3/4 cup currant jelly
1 tsp. grated orange peel
1/4 cup brandy
vanilla ice cream
8 to 10 servings
Combine reserved syrup and the rum; pour over cherries.
Refrigerate at least 4 hours.
In chafing dish or saucepan, melt jelly over low heat.
Stir in cherry mixture and orange peel.
Cook, stirring constantly, until mixture simmers.
Heat brandy just until warm; pour slowly over cherries and ignite immediately.
Do not stir.
Spoon sauce and cherries over ice cream.