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Pump House Peaches In Flame

1/2 c Sugar

1/2 c Port wine

1/2 c Tart cherry jelly

1/4 ts Cinnamon

ds Salt 1 tb Lime juice

3 1/2 c Peach halves; drained

1/4 c Brandy; heated

1 qt Lemon ice cream

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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