In my area of Austin one can’t help but notice all of the produce stands along the side of the road advertising ripe peaches from Fredericksburg, located about 90 miles from Austin. The extra rain we got in the spring has caused a bumper crop of peaches and people are happily stopping in at the stands to buy some of the best fruit we’ve had from the Hill Country in years. Here is an easy,elegant peach dessert that can be made one day ahead. Two cups of strawberries may be substituted for peaches, if you prefer.
PEACH CHAMPAGNE SOUP WITH VANILLA ICE CREAM
4 fresh peaches, peeled* and diced
1/3 cup champagne or sparkling wine
5 T sugar
3/4 cup orange juice
3 T freshly squeezed lemon juice
Vanilla ice cream
fresh mint for garnish
In a food processor combine peaches, champagne and sugar. Process until smooth. Transfer to a medium bowl. Stir in orange and lemon juices. Cover and refrigerate. When ready to serve, ladle soup into 4 chilled bowls. Add a small scoop of ice cream in the middle of each bowl. Garnish with fresh mint. Serves 4
* To easily peel peaches, drop them in boiling water for 45 seconds. Remove them with a slotted spoon and let them cool. The skins will slip off easily.
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