Chilled Peach Soup
net.cooks/David Wright (1985)

This can be served as a soup or as a dessert.

1 1/2 cups Water
4 Cloves
3/4 cup Sugar
1 stick Cinnamon, broken into pieces
2 tbls Cornstarch, diluted with 1/4 cup Water
1 1/2 cups Dry White Wine
4 lbs Peaches, with peels
Blueberries, as a garnish
Whipped Cream, as a garnish

Place water, cloves, sugar and cinnamon in a soup pot. Bring to a boil and simmer slowly for 10 minutes.

Add the diluted cornstarch and bring to a boil. Stirring constantly with a whisk, immediately remove pot from heat and let cool. Keep stirring.

When cold, add the wine to the syrup mixture and refrigerate.

Puree the beaches and add to the syrup.

Refrigerate overnight, before serving.

Garnish with blueberries and a dollop of whipped cream.