Ingredients: 6 large ripe peaches 1cup plain yogurt 1 tablespoon honey 1/3 cup peach nectar 1/8 cup Riesling wine 1 tablespoon minced crystallized ginger 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh chives 1/2 teaspoon minced orange zest 1 teaspoon five-spice powder Garnishes: plain yogurt, fresh mint, 24 raspberries

Directions: Place peaches in boiling water for 2 minutes. Remove and place in ice bath. Gently pull off skins, halve, and remove pits. In food processor or blender puree peaches with honey, yogurt, nectar, wine, ginger, mint, chives, zest, and five-spice powder. Refrigerate, covered, for at least 2 hours. Adjust sweetness by adding yogurt to make sure it isn’t too sweet. Ladle into 6 bowls and garnish with a dollop of yogurt, mint sprig, and 4 raspberries per bowl. Makes 6 servings. (From Carrie Kupka of Walford) *See more recipes in our soups & stews collection