Cranberry Coupe Melba
Yield
6 servingsPrep
10 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
peaches
|
|
| 2 | cups |
water
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
cranberries
fresh or frozen |
|
| 1 | tablespoon |
kirsch (cherry brandy)
|
*
|
| 1 ½ | pints |
vanilla ice cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
peaches
|
|
| 473 | ml |
water
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
cranberries
fresh or frozen |
|
| 15 | ml |
kirsch (cherry brandy)
|
*
|
| 7.1E+2 | ml |
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.
Purée 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.
