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16 oz CHERRIES 3/4 c CURRANT JELLY
PITTED 1/4 c BRANDY
DARK 1 qt ICE CREAM, VANILLA
1/4 c RUM
10 servings
Use a 16 oz can of pitted sweet cherries. Drain can, reserving 1/4 c of
syrup. Combine 1/4 cherry syrup with rum. Pour over cherries and
refrigerate for 1-2 hours. In saucepan/chafing dish, melt currant jelly
over low heat. Add in cherry mixture. Cook, stirring constantly, until
mixture simmers. Heat brandy in another saucepan until warm. Pour slowly
over cherry mixture and ignite immediately. Spoon cherries and sauce into
individual dishes filled with vanilla ice cream. NOTE: Do not stir flaming
mixture.
PITTED 1/4 c BRANDY
DARK 1 qt ICE CREAM, VANILLA
1/4 c RUM
10 servings
Use a 16 oz can of pitted sweet cherries. Drain can, reserving 1/4 c of
syrup. Combine 1/4 cherry syrup with rum. Pour over cherries and
refrigerate for 1-2 hours. In saucepan/chafing dish, melt currant jelly
over low heat. Add in cherry mixture. Cook, stirring constantly, until
mixture simmers. Heat brandy in another saucepan until warm. Pour slowly
over cherry mixture and ignite immediately. Spoon cherries and sauce into
individual dishes filled with vanilla ice cream. NOTE: Do not stir flaming
mixture.
