Rum-soaked cherries are simmered in currant jelly with orange zest, flambéed with brandy and served over vanilla ice cream.
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
- Scoop ice cream into serving-size portions onto cookie sheet; freeze.
- Pour rum over cherries. Refrigerate 4 hours.
- 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.
- 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.