Photograph by T. Mike Fletcher
Peaches vary in sweetness. Start with 1/3 cup sugar. After the soup is blended, taste it for sweetness. Add the additional sugar if necessary. Remember this is being served the with vanilla bean ice cream.
Blanched Peaches
3 large peaches or 4 medum peaches
Bring a large pot of water to a boil. Add the peaches and blanch them for 3 to 4 minutes until the skin comes off easily. As soon as they are done, run cold water over them and peel the skin off. Cut them in half and remove the seed. Set aside.
White Wine Base
2 1/2 cups dry white wine
1/4 cup Amaretto
1/3 to 1/2 cup sugar
2 tablespoons honey
2 teaspoons Tahitian Vanilla
1/2 cup water
Place all ingredients in a medium size sauce pan and bring to a boil. Add the peaches, seed side down. Bring to a boil, reduce the heat and simmer the peaches until they are very soft.
Place the peaches in a blender and blend until they are completely smooth. Remove to a bowl. Add the liquid to the blender and blend it. Combine the two. Store in the refrigerator.
Note: This can be made days ahead and refrigerated. Stir before serving as it will separate. This needs a crisp cookie to accompany it.
Yield: 5 cups
By Helen Fletcher, The Ardent Cook
