M.I. Scarrott, Christian Author
Brandied Peach Soup

  • 1 can (29 oz) peach halves in heavy syrup
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground white pepper
  • 1 cup apricot nectar
  • 2 tablespoons cornstarch
  • ½ cup water
  • ½ cup sour cream
  • 1 tablespoon brandy (or, to make this soup non-alcoholic, as I prefer it, 1 tablespoon apricot nectar)
  • 1 tablespoon freshly squeezed lemon juice
  • Sliced fresh or canned peaches (optional, for garnish)

Drain peach halves, reserving 1 cup of the syrup. Place peaches in a food processor bowl or blender container. Cover and process until peaches are pureed. Transfer to a medium-sized saucepan; add cinnamon, white pepper, 1 cup apricot nectar and reserved heavy syrup.

In a small bowl, blend cornstarch and water; set aside. Bring peach mixture to boiling, stirring constantly. Whisk in cornstarch mixture and cook 1 to 2 minutes longer, stirring constantly, until mixture thickens. Remove from heat.

In a small bowl, whisk sour cream, 1 tablespoon apricot nectar or brandy and lemon juice until blended, whisk into peach mixture, reserving some sour cream mixture for garnish, if desired. Pour soup into a container; refrigerate. Serve soup well chilled. Transfer soup to chilled bowls; garnish with sour cream swirls or sliced peaches. Makes 4 servings.

  • Cold fruit soups may be garnished with plain or vanilla yogurt instead of sour cream.
  • Other fruit juices may be substituted for different flavors. Try juices such as apple, apricot, mango, papaya, guava nectar, black currant and other more exotic blends.