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Blackberry Soup with Peaches and Berries

Yield 6 servings

Ingredients

  • 3 1/2 cups blackberries, divided
  • 1/2 cup water
  • 6 tablespoons sugar, divided
  • 1 tablespoon kirsch (cherry brandy)
  • 2 cups sliced peeled peaches

Nutrition Information

  • calories 123
  • caloriesfromfat 3 %
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 30.4 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 0.0 mg
  • calcium 30 mg

How to Make It

  1. Combine 2 1/2 cups blackberries and water in a medium nonaluminum saucepan. 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 liquid; discard seeds. Combine blackberry liquid, 3 tablespoons sugar, and kirsch; cover and chill for at least 2 hours.

  2. Combine 3 tablespoons sugar and peaches; toss gently to coat. Spoon 1/4 cup blackberry mixture into each of 6 shallow soup bowls. Arrange 1/3 cup peach slices and about 2 1/2 tablespoons blackberries over each serving.