Chilled Peach Soup

• 3 Tbsp. cornstarch
• 2 Tbsp. cold water
• 1 1/2 c. water
• 3/4 c. granulated sugar
• 4 whole cloves
• 1 cinnamon, broken into pieces
• 1 1/2 c. white Zinfandel wine
• 3 1/2 lb. fresh peaches, peeled and pitted
• 1 c. heavy cream or half and half

1. Mix together cornstarch and 2 tablespoons water; set aside. Place water, sugar, cloves and cinnamon in saucepan; bring to boil. Whisk in cornstarch mixture, stirring constantly. Return to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Strain and cool to room temperature. Whisk in wine and refrigerate 2 to 24 hours.
2. Puree peaches in a food processor or blender; stir into the cold syrup. Stir in the cream; cover and refrigerate. Spoon into wine or parfait glasses.

cornstarch, cold water, water, sugar, cloves, cinnamon, white zinfandel wine, fresh peaches, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983359 (may not work)