Instructions: To make soup: Place peaches in boiling water for 2 minutes. Remove and place in ice-water bath. Gently pull off skin. Halve and pit peaches.

In food processor or blender, puree peaches, honey, yogurt, nectar, wine, crystallized ginger, mint, chives, orange zest and five-spice powder. Refrigerate, covered, for at least 2 hours.

Adjust sweetness level, adding a little more yogurt to make sure soup is not so sweet that it will overpower wine.

To serve: Ladle into soup bowls. Garnish with mint sprigs, a small dollop of yogurt and 4 raspberries per bowl placed carefully on top of yogurt. Riesling is the recommended wine to accompany this soup, served as a hot-weather appetizer; second choice, Gewurztraminer.

This recipe yields 6 appetizer servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.