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1
To make the soup, bring a small pot of water to a boil.
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2
Add the peach and boil for 1 minute.
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3
Place immediately in a bowl of cold water to refresh, and slip off the skin.
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4
Halve and pit the peach and cut it into 1/2-inch pieces.
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5
Set aside.
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6
Place the wine, water, sugar and lemon juice in a large saucepan over medium heat.
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7
Tie the lemon zest, bay leaf, thyme and cinnamon stick together with a string and add to the pan.
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8
Bring the mixture to a boil.
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9
Reduce heat so the liquid simmers and add the peach, plums and cherries.
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10
Simmer until the fruit is tender, about 5 to 10 minutes.
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11
Remove the spices.
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12
Place 1 cup of the soup in a food processor or blender and process until smooth.
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13
Stir the mixture back into the soup.
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14
Refrigerate until cold.
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15
To make the croutons, preheat oven to 350 degrees.
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16
Sift the flour, sugar, cornstarch and salt together into a medium-size bowl.
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17
Rub in the butter.
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18
Add the almond extract and use your hands to gently work the mixture until it comes together to form a dough.
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19
Butter an 8-inch baking pan.
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20
Place the dough in the pan, lightly flour fingertips and press dough into the pan in an even layer.
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21
Bake until the dough is very lightly browned, about 15 to 20 minutes.
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22
While the shortbread is still warm, cut it into 1-inch squares.
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23
Let cool.
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24
To serve, ladle the soup among 4 bowls.
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25
Just before serving, garnish each bowl with shortbread croutons.
