1/3 c. currant jelly
1 c. fresh, frozen or drained canned blueberries
1 pt. vanilla ice cream
2 tbsp. brandy

In small saucepan, melt jelly; add blueberries, simmer gently 5 to 6 minutes. Meanwhile, scoop ice cream into three sherbet glasses. Pour blueberry mixture into heat proof serving dish; then pour brandy on surface; making sure it does not mix with sauce. Quickly carry hot sauce and ice cream to table. Ignite sauce, spoon over ice cream. Makes 3 servings.