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.