From "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your DailyInbox newsletter.


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.


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