Cherries Jubilee - cooking recipe

Ingredients

16 ounces canned bing cherries, pitted and drained
3/4 cup red currant jelly
1/4 teaspoon orange peel
1/4 cup cherry brandy
4 scoops vanilla ice cream
4 sprigs of fresh mint (optional)

Preparation

For each serving, place a scoop of ice cream in a bowl.
In a small skillet heat the brandy slowly over low heat.
In a medium skillet heat currant over low heat until melted. Add the cherries and orange peel, stirring constantly, until the mixture begins to boil.
Just before serving, return to small skillet and ignite the brandy with a match and let it flame for only a few seconds.
Pour the flaming brandy over heated cherries and stir quickly until the flame is distinguished.
Pour hot cherry sauce over the ice cream scoops.
Garnish with a sprig of fresh mint, if desired.