Blackberry Soup with Peaches and Berries

1. 1

   Set aside 1 1/2 cups of the blackberries.

2. 2

   Place the remaining 3 cups berries and 1/2 cup of water in a nonreactive 3 1/2 -quart saucepan.

3. 3

   Cover, bring to a simmer over moderate heat and cook until the berries have softened slightly and exuded their juices, about 5 minutes.

4. 4

   Transfer the cooked berries to a strainer and press through to remove the seeds.

5. 5

   Stir in 3 tablespoons of the sugar until dissolved; sweeten with more sugar if desired.

6. 6

   Refrigerate for 1 hour.

7. 7

   Stir in the kirsch.

8. 8

   Up to 2 hours before serving, peel, halve and pit the peaches.

9. 9

   Working over a bowl, slice the peaches 1/8 to 1/4 inch thick.

10. 10

    Sprinkle the remaining 3 tablespoons sugar over the peaches and gently toss.

11. 11

    Ladle the chilled blackberry soup into 6 soup plates, arrange the peach slices in the soup and add a scoop of vanilla ice cream and about 6 or 7 of the reserved blackberries to each serving.

12. 12

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.