1/2 cup white wine
1 cup orange juice
2 tablespoons sugar
3-1/2 cups chopped peeled Georgia peaches
2 cups plain yogurt
2 cups fresh raspberries
Combine the white wine, orange juice and sugar in a saucepan; mix well.
Cook over medium heat until the sugar dissolves, stirring constantly. Stir in the peaches.
Cook for 5 minutes or until the peaches have released their juices, stirring frequently. Let stand until cool.
Puree the peach mixture in a food processor. Add the yogurt. Process just until blended. Chill, covered, for 1 hour or longer.
Puree the raspberries in a food processor; strain into a bowl. Ladle the peach soup into soup bowls. Top with the raspberry puree.