Cranberry coupe melba

 
                           CRANBERRY COUPE MELBA
 
 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.
  
 
 
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