Cranberry Coupe Melba Recipe - Cooking Index
Cranberry Coupe Melba Recipe - Cooking Index
| 6 | Ripe medium peaches | |
| 2 cups | 474ml | Water |
| 1 cup | 198g / 7oz | Sugar |
| 1 teaspoon | 5ml | Vanilla |
| 1 1/2 cups | 139g / 4.9oz | Fresh or frozen cranberries |
| 1 tablespoon | 15ml | Kirsch |
| 6 | 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 siev e to remove bits of skin.
Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet
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