Cranberry Coupe Melba

INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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