|3.5 cups||blackberries, divided|
|6 tbsp||sugar, divided|
|1 tbsp||kirsch (cherry brandy)|
|2 cups||sliced, peeled peaches|
Combine 2.5 cups blackberries and water in a medium non-aluminum saucepan. Bring to a simmer; cover and cook 15 minutes or until blackberries are very soft.
Press blackberry mixture through a sieve over a small bowl, reserving liquid; discard seeds.
Combine blackberry liquid, 3 tablespoons sugar, and kirsch; cover and chill for at least 2 hours. Combine 3 tablespoons sugar and peaches; toss gently to coat.
Spoon 1/4 cup blackberry mixture into each of 6 shallow soup bowls.
Arrange 1/3 cup peach slices and about 2 1/2 tablespoons blackberries over each serving.
Makes 6 servings.
Nutrition information per 1 cup (250 serving): 123 caloires, 0.4 g fat, 0 g sat fat, 1 g protein, 0 mg cholesterol, 0 mg sodium, 7 g fibre, 30 g carbohydrate