White peach soup

1 cup dry white wine

1/5 cup brandy / eau de vie

1/2 cup sugar

1 teaspoon chopped fresh mint leaves

slice of ginger

ground cinnamon, nutmeg, clove, saffron, white pepper : NOT TOO MUCH

1 cups cream

1 cup milk

large dollop greek yoghurt

1/2 squeezed lime

10 fresh ripe white peaches, sliced

Place everything except cream, yogurt, milk together in a bowl, and stir until well blended and sugar is dissolved. Add cream yoghurt milk, and transfer to a saucepan.

Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. (Serve chilled).