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Prep time 15 minutes, Serves 4-6 20 oz. Frozen Peaches, sliced (let thaw slightly) 1/3 cup sugar 1 1/2 cups water 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1 Tbsp. cornstarch dissolved in 3 Tbsp. water 3/4 cup fruity white wine 2 ripe peaches sour cream, for garnish 1 cup Organic Raspberries, for garnish 1. In a saucepan, combine sugar, water, cinnamon and nutmeg and bring to a boil. Boil for one minute. Add the cornstarch and stir until the mixture thickens and boils. Stir in wine, and transfer mixture to a bowl. 2. Puree frozen peaches in a food processor and add to a bowl. Cut the fresh peaches into thin slices and add to the soup. Cover and refrigerate. When ready to serve, garnish the soup with a dab of sour cream and several raspberries. Or chill and serve cold topped with light whipped cream. © 2002 Henry's Market Markets, Inc. |
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