Ingredients: 12 cups water 12 ripe peaches 2 tablespoons butter, melted 1 1⁄4 cups brown sugar 6 cups apricot nectar 1 cup white wine 1 teaspoon ground ginger 1⁄4 teaspoon salt 1 teaspoon raspberry vinegar 2 cups light cream Cinnamon-sugar bread crumbs for garnish (optional) Ginger-brown sugar mixture to sprinkle on top (optional)

Directions: In a Dutch oven or large pan bring water to boiling; drop peaches, two at a time, into boiling water. Blanch for 1 minute and remove with a slotted spoon. Place peaches under cold running water and remove skins. Cut each peach in half and remove the pit. Slice peaches into a bowl. Preheat oven to 425°F. Place sliced peaches into a roasting pan. Add butter and brown sugar and stir well to coat the peaches. Bake for 25 minutes. In a pot over medium-high heat combine the roasted peaches, apricot nectar, wine, ginger, salt, and vinegar. Bring to boiling. Simmer 20 minutes. Remove from heat and puree the soup in a blender until smooth. Stir in cream. Place soup in a chilled bowl and refrigerate for at least 6 hours before serving. If desired, garnish with cinnamon-sugar bread crumbs and a mixture of ginger and brown sugar. Recipe from Lana Ross of Indianola. *See more recipes in our soups & stews collection