Cold Peach Soup
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.