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Windsong: A Mountain Inn
Waynesville, North Carolina
Blackberry Soup with Berries
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.
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