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.