Categories: Fruits, Desserts, Alcohol 
      Yield: 8 servings 
  
      1 lb Canned pears 
      1 lb Canned whole apricots 
      1 lb Canned Bing cherries 
      2 tb Lemon juice 
      1    Cinnamon stick 
    1/2 c  Apricot preserves 
      6 tb Rum 
  
  Drain pears, aprictos and cherries, reserving syrup. Combine syrups 
  in a saucepan with lemon juice, cinnamon stick, apricot preserves and 
  2 tb of the rum. Bring to a boil and cook until reduced by half. 
  Remove cinnamon stick and pour over fruits. Refrigerate until about 
  30 minutes before serving. Place fruit and syrup in an oven proof 
  casserole. Cover casserole and heat in a 350~F oven just until fruit 
  is hot, about 5 minutes. Warm remaining 4 tb rum. At the table, 
  ignite the rum and pour flaming over the fruit. Serve when flames 
  have died out.