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.