*** Use a 16 oz can of pitted sweet cherries. Drain can, reserving 1/4 cup 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 cheery mixture. Cook, stirring constantly, till mixture simmers. Heat brandy in another saucepan till 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.
Yield: 10 Servings
Cajun Country -- New Iberia, Louisiana