“It’s a delicious and creamy soup that you would love to have.”

INGREDIENTS   

1 1/2 pints blackberries, picked over (about 4 1/2 cups)
6 tbsp. sugar, or more to taste
1/2 tsp. kirsch, brandy or cassis (optional)
1 pint fat free vanilla ice cream or frozen yogurt

DIRECTIONS   

• Set aside 1 1/2 cups of the blackberries.
• Place the remaining 3 cups berries and 1/2 cup of water in a non-reactive 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 for about 5 minutes.
• 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.
• Up to 2 hours before serving, peel, halve and pit the peaches.
• Slice the peaches 1/8 to 1/4 inch thick.
• Sprinkle the remaining 3 tablespoons sugar over the peaches and gently toss.
• Ladle the chilled blackberry soup into 6 soup plates, arrange the peach slices in the soup.
• Add a scoop of fat free vanilla ice cream or frozen yogurt and about 6 or 7 of the reserved blackberries to each serving.
• Serve at once.