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.