1. Combine the sugar, cornstarch and juice in a work bowl and whisking until starch is completely dissolved. 2. Heat the butter in a deep saucepan until it melts, then add the sugar mixture. 3. Add the peaches and cook over medium heat for 15 to 20 minutes, or until soft. 4. Pour this mixture into a blender or food processor and puree until smooth and creamy. 5. Return the soup to the saucepan and bring to a gentle boil. 6. Remove from heat and add the rose water. 7. Serve immediately or chill to serve cold. 8. Serves 4 to 6 as a starter. ---------------------------------------------------------------------------
Nutrition
Ingredients
