1 can (20 oz) cling peach halves
1/2 cup Steen's Pure Cane Syrup
1 can (1 lb) bing cherries, pitted
1/2 cup light rum


Drain peaches and cherries; reserve syrup for fruit punches. Place peach halves and cherries in saucepan. Combine syrup and rum; add to fruit mixture. Place over medium heat; heat to serving temperature. Spoon hot over ice cream.

YIELD: 8 servings

HINT: To flame, heat 1/4 cup of the rum separately; pour into center of peach and ignite. If desired, fruit may be heated in chafing dish.