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Blackberry Soup with Peaches and Berries

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 6
Try this luscious fruit soup as a refreshing alternative to a rich dessert. Serve with your favorite crisp cookies.
RECIPE INGREDIENTS
1 1/2 pints blackberries, picked over (about 4 1/2 cups)
6 tablespoons sugar, or more to taste
1/2 teaspoon kirsch, brandy or cassis (optional)
1 pint vanilla ice cream
Blackberry Soup with Peaches and Berries Recipe at Cooking.com
DIRECTIONS
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 about 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Peaches 'n' Cream: Sweet Summer Dessert Combo
 Blackberry Desserts
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 174
Fat. Total: 5g
Fiber: 4g
Carbohydrates, Total: 32g
Sodium: 35mg
% Cal. from Fat: 26%
Cholesterol: 19mg
Protein: 2g
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