Ingredients: 825 g can peach halves
225 ml dry, sweet white wine
15 ml brandy
1/2 tsp cinnamon
2 Tbls cornstarch
15 ml lemon juice
1/8 tsp white pepper
110 ml water
110 ml sour cream
Directions: 1. Drain peaches, reserving 225 ml syrup. Puree. In a bowl, mix syrup, puree,
cinnamon, pepper and wine. Cover with plastic wrap; poke a couple holes in plastic to vent.
Microwave on high for 4 minutes.
2. Blend cornstarch with water in a small bowl. Whisk in peach mixture. Cover.
Microwave on high until boiling (4 minutes), stirring once.
3. Mix brandy, sour cream, lemon juice and whisk into the peach mixture.
Serve the soup either hot or cold.
Date Posted: 18/08/2006 Rate :
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Apple and Butternut Squash Soup