2 cups Apples peeled, cored and chopped
1 cup apple juice or cider
2 cups Peaches, peeled
1/2 cup Orange Juice
1 cup Plain Yogert
2 cups Fresh Cream
1 Tbsp Honey
1/2 cup Dark Rum
Cinnamon
Nutmeg

2 Apples quartered, peeled and shaped
2 Peaches peeled and diced
fresh mint


When peeling a peach, cut a small X on the bottom. Place the peach in boiling water for 1 to 1.5 minutes. Remove the peach and place it into cold water to stop it from cooking. The skin can be pulled off with a small knife. When working with apple garnishes, squeeze the juice from 1 lemon into 2 cups of water. After cutting the apple, place the piecesinto the lemon water for about 5 minutes. This will help preventthe apples from oxidizing and turning brown.

In a blender or food processor, puree that apple with the apple juice or cideruntil smooth. Set aside.

Seperately, blend the peaches and the orange juice until smooth.

Reserve a small amount of the peach puree for garnish. Combine the remainder of the peach puree, apple puree, yogert, cream, honey and rum. Mix well and season lightly with the cinnamon and nutmeg. Refrigerate well.

Serve the soup in a chilled bowl. Using a small ring, garnish with the diced peaches and top with shaped apples, mint leaf, and drops of the peach puree. As a variation presentation, the soup can be served in a dessert glass.