Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site qumix.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!whuxl!houxm!ihnp4!pesnta!qumix!djw From: djw@qumix.UUCP (David Wright) Newsgroups: net.cooks Subject: Re: Summer Meals Message-ID: <751@qumix.UUCP> Date: Tue, 2-Jul-85 15:37:57 EDT Article-I.D.: qumix.751 Posted: Tue Jul 2 15:37:57 1985 Date-Received: Thu, 4-Jul-85 04:08:56 EDT References: <554@hlwpc.UUCP> <485@hou2g.UUCP> <270@zaphod.UUCP> <487@magic.UUCP> <296@bdaemon.UUCP> <397@h-sc1.UUCP> Organization: Qume Corp., San Jose, CA Lines: 34 Since peaches are beginning to come into season, here is a recipe for chilled peach soup. This can be served as a soup or as a dessert. CHILLED PEACH SOUP Ingedients: 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 ********** 1. Place water, cloves, sugar and cinnamon in a soup pot. Bring to a boil and simmer slowly for 10 minutes. 2. Add the diluted cornstarch and bring to a boil. Stirring constantly with a whisk, immediately remove pot from heat and let cool. Keep stirring. 3. When cold, add the wine to the syrup mixture and refrigerate. 4. Puree the beaches and add to the syrup. 5. Refrigerate overnight, before serving. 6. Garnish with blueberries and a dollop of whipped cream.