1 cn (16-oz) pitted dark; sweet
-cherries; drained (reserve
-1/4 cup syrup)
1/4 c  Rum
3/4 c  Currant jelly
1 ts Grated orange rind
1/4 c  Brandy
Vanilla ice cream

Combine reserved syrup and rum; pour over cherries; refrigerate at least 4
hours. In chafing dish or saucepan, melt jelly over low heat. Stir in
cherry mixture and orange peel. Cook, stirring constantly, until mixture
simmers. Heat brandy just until warm; pour slowly over cherries and ignite
immediately. Do not stir. Spoon sauce and cherries over ice cream.