1 can (16 ounces) pitted dark sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup rum
3/4 cup currant jelly
1 teaspoon grated orange peel
1/4 cup brandy
Vanilla ice cream

Combine reserved syrup and the 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. 8 to 10 servings.

1/2 cup butter or margarine
2/3 cup brown sugar (packed)
1 teaspoon cinnamon
4 firm medium bananas
1/3 cup white rum
Vanilla ice cream

In chafing dish or saucepan, melt butter and sugar with cinnamon. Cook over medium-high heat, stirring occasionally, until golden brown, about 3 minutes. Into chafing dish, cut bananas diagonally into 1/2-inch slices; heat through, carefully turning slices to coat.

Heat rum just until warm; pour slowly over slices and ignite immediately. Do not stir. Spoon sauce and banana slices over ice cream. 6 to 8 servings.

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