PEACH, APRICOT, AND/OR NECTARINE SOUP

• 1 1/2 cups water

• 4 whole cloves

• 1 1/4 cups sugar

• 1-3" cinnamon stick

• 2 tablespoons corn starch diluted with

• 1/2-cup water

• 1 1/2 cups dry white wine

• 3 pounds peaches (apricots and/or nectarines) peeled and pitted

• 1-cup berries (any kind)

Pour water into a saucepan; add cloves, sugar and cinnamon stick. Bring to a full boil, lower heat, and simmer for 10 minutes. Add the diluted cornstarch, whipping it into the syrup mixture with a wire whisk. Bring syrup to a boil again. Remove from heat and stir in wine. Refrigerate for 2 hours. Bring to a boil once more. Remove cloves and cinnamon from syrup, add sliced fruit. Puree in food processor or blender until smooth and well mixed. Thoroughly chill. Top with fresh berries as garnish. Serves 4 to 6.

TO HELP YOU ALONG THE WAY: To easily peel the peaches, nectarines, and/or apricots place fruit in a stain­less steel bowl, cover with boiling water, and set for 5 minutes. Drain and rinse with cold water. Skins should slip off easily with little or no effort.