This is wonderful made with wine from Arizona's own wineries.
4 ripe peaches
2 cups dry white wine
1 cup water
3 tablespoons granulated
1/4 teaspoon cinnamon
1/4 teaspoon curry
3 whole cloves
Plunge peaches in boiling water for 1 minute. Remove skins and pits. Puree in
a blender or food processor, and transfer puree to an enameled saucepan. Add wine,
water, sugar, cinnamon, curry and cloves. Bring to a boil and simmer, stirring,
for 10 minutes.
Remove cloves and let soup cool.
Chill for at least 4 hours, and serve in chilled
bowls, garnished with thin slices of orange.