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 arent 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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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 26.8mg||1 %|
|Total Carbohydrate 103.4g||30 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 102.2g|
|Protein 0.1g||0 %|
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Calories per serving: 402
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