6 med. sized ripe peaches
1/4 c. dry white wine
6 tbsp. fresh lemon juice
1 tbsp. honey
1/4 tsp. cinnamon
Dash of nutmeg
1 med. sized ripe cantaloupe (5 inch diameter)
1 c. fresh orange juice

Peel, pit and slice peaches. Place in a heavy saucepan with everything except the cantaloupe and orange juice. (Honey, cinnamon, and nutmeg may be increased to taste.) Heat the peach mixture to a boil, lower to simmer, cover, and let stew for 10 minutes. Let cool to room temperature.

Using blender or food processor, puree peach mixture with all its liquid. Return puree to a serving bowl. Chop approximately 3/4 of the cantaloupe (minus skin and seeds, of course), and press it in the orange juice until smooth. Add it to the peach puree. Mince the remaining melon, and add the pieces unpureed. Cover and chill at least 3 hours. Serve very cold. Garnish with blueberries.