6 lb. peaches
1 1/2 qt. white wine
1 qt. water
1 1/4 tsp. cinnamon
1/2 tsp. curry powder
1/2 c. sugar
6 cloves
Whipping cream
Mint leaves

Peel and pit peaches (to peel peaches, place in boiling water for 2 minutes, transfer to ice bath, skins should fall off easily). Combine all ingredients in soup pot (tie cloves in gauze sack so they are retrievable). Bring to a boil, simmer for 10 minutes.

Puree in a blender or food processor, chill in refrigerator. Serve with a dollop of whipped cream on top and garnish with mint leaves.