2 lb Ripe Peaches (about 4 cups
– roughly chopped, reserve – the juice) 1 1/2 c Sour cream
1 c Reserved peach juice
1/2 c Pineapple juice
1/2 c Orange juice
1/4 c Lemon juice
1/4 c Dry Sherry
8 Mint sprigs
1. Combine the peaches and the sour cream in a blender and work them to a
puree. Add the peach, pineapple, orange and lemon juices and the sherry and blend until very smooth. 2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then
ladle into chilled bowls, add the mind and serve either as a first course or dessert. From “The Greenbriar Cookbook,” The Greenbriar, White Sulphur Springs , WV as published in the Chicago Tribune Magazine (5/16/930 posted by Bud Cloyd