Firm, slightly underripe peaches work well in this recipe. If you use soft peaches, reduce the cooking time slightly since they won't need as long to become tender.
1 cup riesling
2 pounds fresh peaches, peeled and sliced (about 5 cups)
1 (3-inch) cinnamon stick
3 tablespoons honey
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 cup fresh blackberries
Fresh mint leaves (optional)
How to Make It
Combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat; cool. Discard cinnamon stick.
Place half of peach mixture in a blender or food processor; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with the remaining peach mixture. Stir in 3 tablespoons honey, juice, and 1/4 teaspoon vanilla. Chill for 1 hour.
Ladle 1/2 cup soup into each of 6 small bowls; top each serving with about 2 1/2 tablespoons blackberries. Garnish with fresh mint leaves, if desired.