Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ripe medium peaches
2 c Water
1 c Sugar
1 t 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.
