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Peach Soup

6 ripe peaches, peeled and pitted
1 small orange, halved and seeds removed
1/2 lemon, seeds removed
1 bay leaf
1 cinnamon stick (or 1 teaspoon ground cinnamon)
4 whole cloves
2 cups dry white wine
2 cups water
1/3 cup sugar
1 teaspoon cornstarch
3 tablespoons peach brandy
7 ounces ginger ale

Place the peaches, orange, and lemon in a large saucepan and add
the bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to
a boil over medium heat. Reduce the heat slightly and simmer for
1 hour, or until the ingredients are very tender.

In a small bowl whisk the cornstarch into the brandy. Stir the
brandy mixture into the peach mixture and return to a boil. Remove
from the heat and allow to cool. Remove and discard the orange and
lemon rinds, bay leaf, cinnamon stick and cloves. Puree the mixture
in a blender or food processor until smooth.

Push the mixture through a fine sieve into a bowl. Divide 1 cup of
the soup into 4 small ramekins and freeze. Chill the rest of the
soup and add ginger ale just before serving. Serve in chilled bowls
and float the frozen soup on top.

Serves 4.

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