Combine reserved syrup and rum; pour over cherries; refrigerate at least 4 hours. In chafing dish or saucepan, melt jelly over low heat. Stir in cherry mixture and orange peel. Cook, stirring constantly, until mixture simmers. Heat brandy just until warm; pour slowly over cherries and ignite immediately. Do not stir. Spoon sauce and cherries over ice cream. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 60.2mg||2 %|
|Potassium 190.3mg||5 %|
|Total Carbohydrate 125.4g||37 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 123.4g|
|Protein 0.8g||1 %|
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Calories per serving: 697
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