Carolina Peach Soup from Carolina Bed & Breakfast
Ten fresh peaches, peeled and diced
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 cup sugar
1 handful of mint leaves, chopped
1 cup dry white wine
1 cup peach schnapps
2 cups Half & Half
Combine spices, sugar, mint leaves, wine and schnapps in a large saucepan and stir over medium heat until sugar has dissolved. Add the peaches and bring to a simmer.
Cook over medium heat until peaches are soft.
Cool slightly, then puree with an immersion blender. Press puree through a sieve. (This step is important as you will see by the solids left behind).
Chill well overnight. Before serving, stir in two cups of Half & Half.
Garnish with chopped fresh peaches and a mint sprig.
(Base of the soup can be made in advance. It will keep for three days in the refrigerator or can be frozen.)
Makes ten ½ cup servings