Cherries Jubilee - cooking recipe

Ingredients

3/4 c. currant jelly
1/2 c. brandy or Kirsch
1 can (No. 2 1/2 size) pitted sweet black cherries

Preparation

Using
your prettiest chafing dish, melt the jelly over medium heat.
Add
the
drained cherries and heat thoroughly. When the cherries
are
hot, float the brandy on top of them. Don't stir. Give
the
liqueur a moment to heat through, then set afire.
Just before the flames die, ladle the cherries and juice over rich vanilla ice cream and serve immediately.