Cranberry Coupe Melba

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.