Cold Peach Soup - cooking recipe

Ingredients

1 1/2 c. water
5 cloves
3/4 c. sugar
1 broken cinnamon stick
2 Tbsp. cornstarch mixed with 1/4 c. cold water
1 1/2 c. dry white wine
3 lb. ripe peaches, washed
1 c. fresh blueberries
1 c. heavy cream, whipped

Preparation

Pour water in a saucepan.
Add cloves, sugar and cinnamon. Bring to a boil.
Reduce heat and simmer 10 minutes.
Add cornstarch solution, whipping it into the syrup with a wire whisk. Bring to a boil again.
Take off stove and stir wine and refrigerate.
Split, seed and slice enough peaches to make up two cups.
Add to syrup.
Puree the others.
Add to the syrup mixture. Refrigerate several hours or overnight.