Chilled Sweet Peach Raspberry Soup
20 oz. unsweetened 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 fresh raspberries, for garnish
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.
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.