Peach Soup

1. 1

   Combine first 4 ingredients in medium pan and boil over medium-high heat.

2. 2

   Reduce heat; cover and simmer 30 minutes. Strain and return to pan.

3. 3

   Add cornstarch and wine mixture, blending thoroughly.

4. 4

   Bring to boil, stirring occasionally.

5. 5

   Allow to cool and add pureed peaches.

6. 6

   Chill well.

7. 7

   Ladle into bowls and serve as a first course.

8. 8

   To serve as a dessert, spoon over thick slices of pound cake and garnish with whipped cream and blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.