1 qt. vanilla ice cream
1 lb. can dark sweet cherries
1 tbsp. sugar
1 c. liquid (fruit syrup plus red wine or water)
Coconut (opt.)
1 tbsp. cornstarch
2 tbsp. currant jelly
1/3 c. brandy

Cut or scoop ice cream into 8 equal portions. Roll in coconut. Place on a serving plate and return to freezer. Drain cherries but reserve syrup. Combine cornstarch, sugar and jelly in saucepan; add liquid. Cook and stir until thickened and clear. Add cherries and heat. Pour this cherry sauce into a metal serving bowl or chafing dish. In small saucepan, warm brandy slightly; ignite with match and pour flaming brandy over the hot sauce and stir gently. Serve sauce over ice cream. Yield: 8 servings.

The sauce may be made early and then reheated in the microwave. The flaming and serving must be done at the table, of course, with the lights dimmed!