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Cranberry Coupe Melba

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      Title: CRANBERRY COUPE MELBA
 Categories: Sauces, Desserts, Fruits/nuts
      Yield: 6 Servings
 
      6    Ripe medium peaches
      2 c  Water
      1 c  Sugar
      1 ts Vanilla
  1 1/2 c  Fresh or frozen cranberries
      1 tb Kirsch
      6    Scoops vanilla ice cream,
           -about 1 1/2 pints
 
  1.  Blanch peaches in boiling water 30 seconds. Immediately rinse
  with cold running water; drain well. Peel peaches; cut in half;
  remove and discard pits. 2. Heat 2 cups water, the sugar and vanilla
  in medium saucepan to boiling; boil, stirring occasionally, 5
  minutes. Sugar should be completely dissolved. Add peach halves;
  poach until tender but still firm, about 10 minutes.  Remove peaches
  with slotted spoon to bowl, reserving syrup; refrigerate until cold,
  about 1 hour. 3. Add cranberries to syrup. Heat to boiling; reduce
  heat. Simmer 10 minutes. Puree mixture in food processor or blender;
  stir in kirsh. Refrigerate, covered, until cold, about 1 hour. 4. At
  serving time, stand 2 peach halves upright in each of 6 stemmed
  glasses; place a scoop of ice cream between halves; spoon cranberry
  puree over ice cream. NOTES: If fresh peaches aren't available, you
  can used canned freestone (Elberta) peaches. The cranberry puree has
  a nubby texture; if you want a smoother sauce, press puree through
  fine-mesh sieve to remove bits of skin.
 
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