MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: DO-IT-YOURSELF SOUSED PEACH SOUP
  Categories: Fruits, Soups, Desserts
       Yield: 4 Servings
  
   1 1/2 lb Peaches; ripe freestone
     1/2 c  Sugar
     1/2    Lemon; juice only
       3    Or 4 gratings nutmeg
       4 c  Heavy cream or ice cream;
            -melted
            Liqueurs and brandies
            Cookies
  
   “An incredible dessert invitation to extend to special summer guests
   when fresh fruit is at its best and you're feeling a little
   extravagant. Who could resist the temptation to ”mix your own“ when
   it comes to fruit puree, heavy cream, and a choice of liqueurs or
   brandies?”
   
   To facilitate peeling, place the peaches (or use nectarines) in
   boiling water for 1 minute. Using a small, sharp knife slit the skin
   and remove. Then pit and quarter the fruit and place it in a small
   saucepan with water to cover, sugar, lemon juice, and nutmeg. Simmer
   until tender, depending on the ripeness of the fruit, about 10 to 15
   minutes. Cool. Puree or pass through a sieve and chill.
   
   Serve in chilled bowls or very large parfait glasses. Pass the
   pitcher of cream or melted ice cream, and cookies, and have on the
   table a selection of liqueurs and brandies, depending on your taste
   and pocketbook. I suggest any combination of the following:
   
   creme de banana, cherry brandy, Amaretto, curacao, bourbon, anisette,
   rum, sherry, coffee liqueur, Tuaca.
   
   Also experiment with the softened ice cream; it need not be vanilla,
   but should be delicate. The cookies could be any of your favorites,
   but simple rich ones like macaroons or butter cookies such as Snowy
   Cardamom Crisps are an unequalled match for this soup.
   
   Source: “Unusual Soups” by Cheryl Brooks
  
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