| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Chicago |
Soups, Fruits |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ripe Peaches (about 4 cups roughly chopped, reserve the juice) |
| 1 1/2 |
c |
Sour cream |
| 1 |
c |
Reserved peach juice |
| 1/2 |
c |
Pineapple juice |
| 1/2 |
c |
Orange juice |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Dry Sherry |
| 8 |
|
Mint sprigs |
INSTRUCTIONS
1. Combine the peaches and the sour cream in a blender and work them to a
puree. Add the peach, pineapple, orange and lemon juices and the sherry
and blend until very smooth.
2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then
ladle into chilled bowls, add the mind and serve either as a first course
or dessert.
From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV
as published in the Chicago Tribune Magazine (5/16/930
posted by Bud Cloyd
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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