Blackberry Soup with Peaches and Berries

Ingredients

• 3.5 cups blackberries divided
• 1 tablespoon kirsch liqueur (cherry brandy)
• 2 cups peaches peeled sliced
• 6 tablespoons sugar divided
• 0.5 cup water 

Equipment

• bowl
• sauce pan
• sieve

Directions

1. Combine 2 1/2 cups blackberries and water in a medium nonaluminum saucepan. Bring to a simmer; cover and cook 15 minutes or until blackberries are very soft. Press blackberry mixture through a sieve over a small bowl, reserving liquid; discard seeds.
2. Combine blackberry liquid, 3 tablespoons sugar, and kirsch; cover and chill for at least 2 hours.
3. Combine 3 tablespoons sugar and peaches; toss gently to coat. Spoon 1/4 cup blackberry mixture into each of 6 shallow soup bowls. Arrange 1/3 cup peach slices and about 2 1/2 tablespoons blackberries over each serving.