Cranberry Coupe Melba

2 hours Prep: 10 minutes Cook: 25 minutes

238 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	medium	peaches
2	cups	water
1	cup	sugar
1	teaspoon	vanilla extract
1 1/2	cups	cranberries	fresh or frozen
1	tablespoon	kirsch (cherry brandy)
1 1/2	pints	vanilla ice cream

Directions

Blanch peaches in boiling water 30 seconds.

Immediately rinse with cold running water; drain well.

Peel peaches; cut in half; remove and discard pits.

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.

Add cranberries to syrup.

Heat to boiling; reduce heat. Simmer 10 minutes.

Puree mixture in food processor or blender; stir in kirsch.

Refrigerate, covered, until cold, about 1 hour.

At serving time, stand 2 peach halves upright in each of 6 stemmed glasses; place a scoop of ice cream.

NOTES: If fresh peaches aren't available, you can used canned freestone peaches.

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Nutrition Facts

Serving Size 291g

Amount per Serving

Calories 238 9% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 18mg	1%
Total Carbohydrate 55.0g	18%
Dietary Fiber 4.0g	15%
Sugars 51.0g
Protein 2.0g	4%

Vitamin A	12%		Vitamin C	23%
Calcium	4%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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