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Blackberry Soup with Peaches and Berries
- Active Time 15m
- Total Time 1h 15m
Try this luscious fruit soup as a refreshing alternative to a rich dessert. Serve with your favorite crisp cookies.
- 1 1/2 pints blackberries, picked over (about 4 1/2 cups)
- 3 peaches, sliced
- 6 tablespoons sugar, or more to taste
- 1/2 teaspoon kirsch, brandy or cassis (optional)
- 1 pint vanilla ice cream
Set aside 1 1/2 cups of the blackberries. Place the remaining 3 cups berries and 1/2 cup of water in a nonreactive 3 1/2-quart saucepan. Cover, bring to a simmer over moderate heat and cook until the berries have softened slightly and exuded their juices, about 5 minutes.
Transfer the cooked berries to a strainer and press through to remove the seeds. Stir in 3 tablespoons of the sugar until dissolved; sweeten with more sugar if desired. Refrigerate for 1 hour. Stir in the kirsch.
Up to 2 hours before serving, peel, halve and pit the peaches. Working over a
bowl, slice the peaches 1/8 to 1/4-inch thick. Sprinkle the remaining 3 tablespoons sugar over the peaches and gently toss.
Ladle the chilled blackberry soup into 6 soup plates, arrange the peach slices in the soup and add a scoop of vanilla ice cream and 6 or 7 of the reserved blackberries to each serving. Serve at once.
Courtesy Lindsey Shere.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
174 calories; 5g total fat; 19mg cholesterol; 35mg sodium; 32g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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