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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I found this great recipe in the Metropolitan which is a magazine featuring the best in the Eastern Shore Living. The recipe was provided by Doug Smith. This is outstanding when using overripe peaches! For a beautiful presentation, garnish with fresh blackberries or blueberries. Special notes: I pour just a small amount of diet 7-up over my sliced peaches to prevent discoloration. This does not affect the taste. Prep time does not include your chill time. This is a heavenly taste delight - especially on a warm summer day! Ingredients:
1 1/2 cups cold water |
4 cloves, whole |
2 cinnamon sticks, broken |
3 drops red food coloring |
3/4 cup sugar |
2 tablespoons cornstarch |
1/2 cup water |
2 cups dry white wine |
3 lbs peaches, ripe, peeled, pitted, and sliced |
Directions:
1. Pour a small amount of diet 7-up over sliced peaches and toss to coat. Take a slotted spoon, remove and reserve 2 cups of peaches. Again, use the slotted spoon to place the remainer in a blender or food processor. Puree. Place all peaches in the refrigerator to chill.
2. In a medium saucepan, add the 1.5 cups cold water, sugar, cloves, and cinnamon sticks. Bring to a boil.
3. Reduce heat; cover and simmer for 8 minutes.
4. While spice mixture is simmering, combine the cornstarch with the 1/2 cup water. Stir well to completely dissolve cornstarch; set aside.
5. After the spices have simmered 8 minutes, stir in the dissolved cornstarch. Bring to a second boil, stirring constantly. Then remove from the heat.
6. Stir in the white wine. Remove cloves and cinnamon sticks.
7. Add food coloring and stir. Refrigerate.
8. When ready to serve, add all peaches and gently stir to blend together the liquid and the fruit.
9. Garnish the chilled soup/ peach mixture with berries and a sprig of mint.
10. Enjoy!
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