1. Combine port, red currant jelly, sugar, cinnamon and 1/2 cup peach syrup from the can in a heatproof pan or dish. Heat slowly, stirring constantly, until bubbling. 2. Carefully add the drained peach slices and scatter the cherries over the top; heat through and simmer for a few minutes. 3. Combine brandy and bitters and pour carefully over the peaches, allow to warm for 1 min and then ignite and allow to flame, shaking gently, until all alcohol is evaporated and flames subside. 4. Serve hot over scoops of ice-cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
