- 1/3 cup red currant jelly
- 1 (16-ounce) can pitted Bing cherries, drained
- 1/4 cup brandy
- Vanilla ice cream
How to Make It
Melt jelly in a flat skillet; add cherries. Cook over medium heat until bubbly; set aside, and keep warm.
Place brandy in a small long handled pan; heat just until warm. Pour over cherries, and ignite with a long match. Baste cherries with sauce until flames die down. Serve immediately over ice cream.