Easy Cherries Jubilee

1 (21 ounce) can cherry pie filling

1 (14.5 ounce) can water-packed tart red pitted cherries, drained

1 cup thawed apple juice concentrate

¾ cup brandy, divided

1 teaspoon almond extract

1 quart premium vanilla ice cream

Bring pie filling, cherries and concentrate to simmer in a 12-inch skillet. Add 1/2 cup of the brandy; simmer to blend and concentrate flavors, 3 to 5 minutes. Remove from heat.

Stir in almond extract; pour in remaining brandy. Carefully ignite to burn off alcohol.

In each of eight bowls, put 1/2 cup scoop of ice cream; spoon sauce over ice cream. Serve.