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November 2019

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Pets De Soeurs Cinnamon Rolls

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Cranberry Coupe Melba Recipe

Cranberry Coupe Melba recipe and other sauces recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cranberry Coupe Melba recipe  PDF


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 mi ture 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 te ture if you want a smoother sauce, press puree through fine mesh sieve to remove bits of skin.

Cranberry Coupe Melba recipe and other sauces recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
808 people have voted
Last Reviewed on 2019-11-18



Monday, Nov 18 2019 Download & Print Cranberry Coupe Melba recipe  PDF   Sauces recipes RSS   New

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