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Cherries Jubilee

Vanilla ice cream

1/4 cup rum

2 cups pitted dark sweet cherries*

3/4 cup currant jelly

1 teaspoon grated orange peel

1/4 cup brandy

1. Scoop ice cream into serving-size portions onto cookie sheet; freeze.
2. Pour rum over cherries. Refrigerate 4 hours.
3. Just before serving, heat jelly in chaffing dish or 1 1/2-quart saucepan over low heat until melted. Stir in cherry mixture and orange peel. Heat to simmering, stirring constantly.
4. Heat brandy in small, long-handled pan or metal ladle just until warm. Ignite and pour flaming over cherries. Serve hot over ice cream in dessert dishes.

Make 8 to 10 servings.

* 1 (16-ounce) can pitted dark sweet cherries, drained and 1/4 cup syrup reserved, can be substituted for the 2 cups cherries. Mix reserved cherry syrup and the rum; pour over cherries.