Do-it-yourself Soused Peach Soup

INGREDIENTS

INSTRUCTIONS

"An incredible dessert invitation to extend to special summer guests
when fresh fruit is at its best and you're feeling a little
extravagant. Who could resist the temptation to "mix your own" when  it
comes to fruit puree, heavy cream, and a choice of liqueurs or
brandies?"  To facilitate peeling, place the peaches (or use
nectarines) in  boiling water for 1 minute. Using a small, sharp knife
slit the skin  and remove. Then pit and quarter the fruit and place it
in a small  saucepan with water to cover, sugar, lemon juice, and
nutmeg. Simmer  until tender, depending on the ripeness of the fruit,
about 10 to 15  minutes. Cool. Puree or pass through a sieve and chill.
Serve in chilled bowls or very large parfait glasses. Pass the  pitcher
of cream or melted ice cream, and cookies, and have on the  table a
selection of liqueurs and brandies, depending on your taste  and
pocketbook. I suggest any combination of the following:  creme de
banana, cherry brandy, Amaretto, curacao, bourbon, anisette,  rum,
sherry, coffee liqueur, Tuaca.  Also experiment with the softened ice
cream; it need not be vanilla,  but should be delicate. The cookies
could be any of your favorites,  but simple rich ones like macaroons or
butter cookies such as Snowy  Cardamom Crisps are an unequalled match
for this soup.  Source: "Unusual Soups" by Cheryl Brooks Posted to
MM-Recipes Digest  V3 #261  Date: Tue, 24 Sep 1996 00:16:20 +0000
From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 130
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 33.8mg
Potassium: 25.2mg
Carbohydrates: 31.4g
Fiber: <1g
Sugar: 27.5g
Protein: <1g