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Pump house peaches in flame

Yield: 8 servings

Ingredients:

• 1/2 c Sugar 1 tb Lime juice
• 1/2 c Port wine 3 1/2 c Peach halves; drained
• 1/2 c Tart cherry jelly 1/4 c Brandy; heated
• 1/4 ts Cinnamon 1 qt Lemon ice cream

Instructions:

ds Salt Combine sugar port wine cherry jelly cinnamon salt and lime juice in a blazer pan or chafing dish. Heat and stir until smoothly blended. Add peach halves cut side down and prick rounded surfaces with a fork. Simmer 5 minutes basting peach halves frequently with sauce. Add 1/4 cup heated brandy set aflame and toss gently with silver fork and spoon until the flame dies. To serve spoon peaches and sauce over individual servings of lemon ice cream.

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