1/4 cup apricot jam
3 tbsp. sugar
1/2 cup water
4 large peaches, peeled and sliced
1 tsp. lemon juice
1/4 cup brandy
Vanilla ice cream

In chafing dish or saucepan, combine jam, sugar and water. Simmer over low heat until syrupy, about 5 minutes. Add peaches; cook over low heat until almost tender, about 3 minutes. Stir in lemon juice.
Heat brandy just until warm; pour slowly over peaches and ignite immediately. Do not stir. Spoon sauce and peaches over ice cream.

4 to 6 servings