Ruby Peach Soup

• 1/2 bottle sweet riesling
• 8 red peaches, very ripe, pitted and cut in quarters
• Pinch of salt
• 2 teaspoons lemon juice
• 2 to 4 tablespoons sugar
• 2 cups fresh cherries, pitted and roughly chopped
• 1/2 cup toasted pistachios, chopped
• 1 red peach, pitted and diced
• 1 pint cherry sorbet
• 2 pints peach sorbet (see recipe)
• 1/4 cup toasted whole pistachios
• 15 mint leaves, chiffonade

1. Place the first 4 ingredients of the soup in a nonreactive pot and gently simmer for 5 to 10 minutes.
2. The peaches should be very tender.
3. Place all in a blender and puree until smooth, strain and add sugar to desired taste (you might not need all of it depending on the sweetness of the peaches).
4. Ice down until chilled and reserve.
5. Mix the cherries, chopped pistachios and peach well in a small bowl.
6. Portion out the mixture into the centers of eight serving bowls, forming flat rectangles about 3 inches long by 1 1/2 inches wide.
7. Pour 2 to 3 ounces of cold soup around the mix in each bowl, then top each rectangle with 1 quenelle of cherry sorbet and 2 quenelles of peach sorbet.
8. Sprinkle with whole pistachios and garnish with mint.

sweet riesling, red peaches, salt, lemon juice, sugar, fresh cherries, pistachios, red peach, cherry sorbet, sorbet, pistachios, mint

Taken from cooking.nytimes.com/recipes/10433 (may not work)