Return to Main Recipes Page/Return to Home Page
6 ripe peaches, peeled and pitted
Place the peaches, orange, and lemon in a large saucepan and add the bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to a boil over medium heat. Reduce the heat slightly and simmer for 1 hour, or until the ingredients are very tender.
In a small bowl whisk the cornstarch into the brandy. Stir the brandy mixture into the peach mixture and return to a boil. Remove from the heat and allow to cool. Remove and discard the orange and lemon rinds, bay leaf, cinnamon stick and cloves. Puree the mixture in a blender or food processor until smooth.
Push the mixture through a fine sieve into a bowl. Divide 1 cup of the soup into 4 small ramekins and freeze. Chill the rest of the soup and add ginger ale just before serving. Serve in chilled bowls and float the frozen soup on top.
Posted by Joyce R.
Nutritional Info Per Serving: N/A
1 small orange, halved and seeds removed
1 bay leaf
1 teaspoon ground cinnamon
4 whole cloves
2 cups dry white wine
2 cups water
1/3 cup sugar
1 teaspoon cornstarch
3 tablespoons peach brandy
7 ounces ginger ale