| 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
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”