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PEACH SOUP WITH RED PEPPERS

Bring a large saucepan of water to a boil.  Add the peaches to the water and boil for 1 minute.  Transfer the peaches to a bowl of cold water with a slotted spoon.  Peel the peaches.  Pour the wine and sugar into a large saucepan and stir over low heat until the sugar dissolves.  Bring the mixture to a boil and add the peaches and peppercorns.  Reduce heat and simmer for 10 minutes.  Pour into a serving dish, cover, and refrigerate for 12 hours.  Sprinkle with the almonds and raspberries before serving.  Serve very cold.
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6 ripe peaches
1 1/2 cups light fruity wine
2/3 cup sugar
1 tbsp red peppercorns
2 tbsp sliced almonds
12 raspberries
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10
mn
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15
mn
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The wine should cover the peaches.  Cook in 2 batches if necessary.
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Desserts
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