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