6 med. sized ripe peaches
6 tbsp. fresh lemon juice
1 tsp. cinnamon
1 med. sized ripe cantaloupe, about 5" diameter
1/4 c. dry white wine
1 tbsp. honey
Dash nutmeg
1 c. fresh orange juice

Peel, pit and slice the peaches. Place in heavy saucepan with all except cantaloupe and orange juice. Heat the peach mixture to a boil. Lower to simmer, cover and let stew for 10 minutes. Cool to room temperature. Using a blender or food processor, puree peach mixture with all of its liquid. Return puree to serving bowl.

Chop approximately 3/4 of the cantaloupe, skinned and seeded. Puree in orange juice until smooth. Add to peach puree. Mince remaining melon and add to soup. Cover and chill at least 3 hours. Serve very cold, garnish with fresh blueberries. Serves 4.