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6 Ripe medium peaches

2 c Water

1 c Sugar

1 ts 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.