White peaches are some of my favorites, as each bite tastes like a great fruity wine. However, I use several different varieties of peaches for this soup so their flavors can blend. It tastes like a luscious peach cobbler.

Instructions:

12 cups water
12 ripe, assorted peaches
2 tablespoons melted butter
11/4 cups packed brown sugar
6 cups peach nectar
1 cup white wine
1 teaspoon ground ginger
1/4 teaspoon kosher salt
1 teaspoon fruit-flavored vinegar (such as raspberry)
2 cups light cream

Directions:

In a 4 to 6-quart pot bring the water to a boil. With a paring knife, mark an X across the bottom of each peach. Drop the peaches two at a time into the boiling water. Blanch for 1 minute and remove with a slotted spoon. Place under cold, running water and remove the skins with your hands. Cut each peach in half and remove the pit. Continue until all the peaches are blanched, peeled, and pitted. Slice the peaches.

Preheat the oven to 425°F. Place the sliced peaches in a roasting pan. Add the butter and brown sugar and stir well to coat the peaches. Bake for 25 minutes. In a stockpot over medium-high heat combine the roasted peaches, peach nectar, wine, ginger, salt, and vinegar. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.

Remove from the heat and puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Stir in the cream. Place in a chilled bowl and refrigerate for at least 6 hours before serving.

Makes 8 to 10 servings. Since the flavor of this soup truly depends on ripe fruit, don’t bother to make it unless peaches are in season.