Chilled Fruit Champagne Soup With Crystallized Ginger

Directions

1. In a 2-qt heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 c. mint leaves and lemon zest. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer uncovered for 20 min.
2. Remove from the heat and puree with an immersion blender, or possibly in batches in a blender. (Use caution when pureeing warm liquids.) Transfer to a clean container and chill till thoroughly chilled, at least 2 hrs.
3. Stir the Champagne into the soup. Ladle into 6 small, chilled bowls, and garnish each with a tsp. of mint and a tsp. of minced crystallized ginger. Serve immediately, either as a first course or possibly a dessert.
4. This recipe yields 1 qt: about 4 to 6 servings.