2 cans (16 oz ea) pitted dark cherries
3 tablespoons currant jelly
1/4 cup orange juice
3 strips orange peel
1 tablespoon cornstarch
1 1/2 pints vanilla ice cream
1/4 cup brandy

drain cherries, reserving 1 cup juice. in medium saucepan, combine jelly, orange juice and peel, and 3/4 cup cherry juice. simmer until jelly has dissolved, about 5 minutes. mix cornstarch with remaining 1/4 cup of cherry juice and stir into mixture. cook, stirring occasionally, until mixture thickens and boils, about 3 minutes. add cherries. spoon ice cream into individual serving dishes. in small saucepan, heat brandy until hot but NOT boiling. pour onto hot cherries and ignite with a long match. (WHOOSH!) pour over ice cream.