Flambéed Peaches

1 & 1/2 qt. vanilla ice cream
8 large peaches or 2 (28 oz.) cans sliced peaches, drained
1/3 c. sugar
1 c. water
1/2 c. apricot jam
2 tsp. lemon juice
1/2 c. brandy

Scoop ice cream into 10 servings. Place on chilled cookie sheet; freeze uncovered, no more than 24 hours. Slice peaches. To prevent discoloring, sprinkle with fruit protector or lemon juice. Cover and refrigerate no longer than 4 hours. Heat sugar, water and jam to boiling in 10-inch skillet; reduce heat. Simmer until syrupy, about 5 minutes; stir in peaches. Cook over low heat 1 to 3 minutes. Stir in lemon juice. Heat brandy; pour over peaches and light with match to flame. Place ice cream in individual dishes. Stir peaches gently; serve over ice cream.

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