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Blackberry Soup with Peaches and Berries

Try this luscious fruit soup as a refreshing alternative to a rich dessert. Serve with your favorite crisp cookies.

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  • Servings: 6

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  • 1 1/2 pints blackberries, picked over (about 4 1/2 cups)
  • 6 tablespoons sugar, or more to taste
  • 1/2 teaspoon kirsch, brandy or cassis (optional)
  • 3 large ripe peaches (about 1 1/2 pounds)
  • 1 pint vanilla ice cream


  1. Set aside 1 1/2 cups of the blackberries. Place the remaining 3 cups berries and 1/2 cup of water in a nonreactive 3 1/2 -quart saucepan. Cover, bring to a simmer over moderate heat and cook until the berries have softened slightly and exuded their juices, about 5 minutes.
  2. Transfer the cooked berries to a strainer and press through to remove the seeds. Stir in 3 tablespoons of the sugar until dissolved; sweeten with more sugar if desired. Refrigerate for 1 hour. Stir in the kirsch.
  3. Up to 2 hours before serving, peel, halve and pit the peaches. Working over a bowl, slice the peaches 1/8 to 1/4 inch thick. Sprinkle the remaining 3 tablespoons sugar over the peaches and gently toss.
  4. Ladle the chilled blackberry soup into 6 soup plates, arrange the peach slices in the soup and add a scoop of vanilla ice cream and about 6 or 7 of the reserved blackberries to each serving. Serve at once.
Contributed By Published July 1996

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