Recipes

4 pound                             fresh peaches or 6 large can peaches (drained)

2 quart                                    water

1 cup                           white sugar

1 cup                           brown sugar

1 tablespoon                           fresh ground nutmeg

1 tablespoon                           fresh cinnamon

½ cup                         butter

2 cups                         heavy whipping cream

¼ cup                         dark rum (optional)

Mix all above ingredients in large stockpot.  Bring to boil or until peaches are tender.  Remove from heat.  Add cream and rum.  With electric hand mixer (or pour in blender) and puree until creamy and thick.  Serve in soup bowl with scoop of favorite ice cream, mint sprig, and crustons (recipe to follow).

Crustons:

1                                            puff pastry sheet

½ cup                                     melted butter

½ teaspoon                             cinnamon

½ teaspoon                              nutmeg

¼ cup                                     sugar

Layout puff pastry on floured surface.  With a sharp knife score pastry dough in squares. Bake puff pastry at 350º until golden brown.  Remove from oven and brush with butter and sprinkle with sugar mixture.  Cut through pastry and serve with soup.