When Colorado mountain peaches are abundant, this is a wonderfully refreshing, hot-weather soup. Garnish with toasted almonds or blackberry puree for an added touch.
2 Bottles Riesling, Californian or Alsatian
8 whole cloves
1 cinnamon stick
2 bay leaves
¼ cup firmly packed brown sugar
1 orange sliced
1 lemon sliced
1-1 ½ cups heavy cream
Splash of lemon juice
In a 6-quart heavy bottomed sauce pan combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar. Bring to a rapid boil. Add the Peaches, reduce the heat, and let simmer for 20-25 minutes.
Add the orange and lemon slices Continue to cook for 5 minutes.
Remove the clove, cinnamon stick, bay leaf and orange and lemon slices from the soup. Puree the soup in small batches in a blender. Strain. Chill in refrigerator.
Add cream and lemon juice before serving.