Peach Soup - cooking recipe

Ingredients

1 c. water
1/4 c. sugar
1 tsp. whole cloves
1 stick cinnamon
1 1/2 Tbsp. cornstarch, dissolved in 2 c. dry white wine
2 1/2 lb. frozen peaches, defrosted, undrained and pureed

Preparation

Combine first 4 ingredients in medium pan and boil over medium-high heat.
Reduce heat; cover and simmer 30 minutes. Strain and return to pan.
Add cornstarch and wine mixture, blending thoroughly.
Bring to boil, stirring occasionally.
Allow to cool and add pureed peaches.
Chill well.
Ladle into bowls and serve as a first course.
To serve as a dessert, spoon over thick slices of pound cake and garnish with whipped cream and blueberries.