Windsong: A Mountain Inn
Bed and Breakfast and Llama Farm

Waynesville, North Carolina

Specialty Recipe

Blackberry Soup with Berries

Ingredients

3-1/2 cups blackberries, divided

1/2 cups water

6 Tablespoons sugar divided

1 teaspoon Kirsch or cherry brandy

2 cups sliced, peeled peaches

In a medium, non-aluminum saucepan combine 2-1/2 cups of blackberries and water. Bring to a simmer, cover and cook 15 minutes or until blackberries are very soft. Press blackberry mixture through a sieve over a small bowl, reserving the liquid. Discard the seeds left in the sieve. Combine blackberry liquid, 3 Tablespoons of sugar and kirsch. Cover and chill mixture for at least 2 hours.

Combine 3 Tablespoons of sugar and peaches. Toss gently to coat.

Spoon 1/4 cup blackberry mixture into each of 6 shallow fruit or soup bowls. Arrange 1/3 cup peach slices and remaining blackberries over each serving.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)