Blackberry Soup with Peaches and Berries - blackberries

Method

• Set aside 1 1/2 cups of the blackberries.
• Place the remaining 3 cups berries and 1/2 cup of water in a nonreactive 3 1/2 -quart saucepan.
• Cover, bring to a simmer over moderate heat and cook until the berries have softened slightly and exuded their juices, about 5 minutes.
• Transfer the cooked berries to a strainer and press through to remove the seeds.
• Stir in 3 tablespoons of the sugar until dissolved; sweeten with more sugar if desired.
• Refrigerate for 1 hour.
• Stir in the kirsch.
• Up to 2 hours before serving, peel, halve and pit the peaches.
• Working over a bowl, slice the peaches 1/8 to 1/4 inch thick.
• Sprinkle the remaining 3 tablespoons sugar over the peaches and gently toss.
• Ladle the chilled blackberry soup into 6 soup plates, arrange the peach slices in the soup and add a scoop of vanilla ice cream and about 6 or 7 of the reserved blackberries to each serving.
• Serve at once.