Ingredients

• 3 cups peeled, pitted and diced peaches
• 1/2 cup peach schnapps
• 1 cup dry white wine
• 1 handful mint leaves
• 1 jalapeno, seeds removed depending on desired heat
• 3 tablespoons sugar
• 3 tablespoons heavy cream
• Crystalline sugar, for garnish, optional
• Cotton candy, for garnish (can be found in the candy aisle of most grocery stores)

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Instructions

1. Special equipment: shot glass ice tray (This tray freezes water to make ice shot glasses, or "ice bowls", and are available at most kitchen supply stores)
2. Fill a shot glass ice tray with water and freeze overnight.
3. Combine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve.