About the Recipe
Pat was known for her chilled soups in the summertime.
Ingredients
4 cups peeled, diced peaches (about 1 ½ lbs)
2 cups sweet white wine (like Sauterne)
2 cups water
1/3 to ½ cup sugar
1 cinnamon stick
2 tablespoons lemon juice
1/8 teaspoon almond extract (optional)
Lemon slices for garnish
Preparation
Step 1
Par boil the peaches first.
Step 2
In a 3 quart saucepan, combine the peaches, wine, water, sugar and cinnamon stick.
Step 3
Cover and simmer for 30 minutes. Discard the cinnamon stick.
Step 4
Pour half of the mixture at a time into a blender; cover and puree until smooth. Repeat with remaining half.
Step 5
Return puree to saucepan, add remaining ingredients except garnish. Heat to boiling, stirring frequently. Taste for sugar; add more if needed.
Step 6
Refrigerate to serve cold. Makes about 5 & ½ cups or eight 2/3 cup servings, about 180 calories each.