Name: Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT6H20M0.000S
Yield: 8 to 10 servings
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)

Directions

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)

Fill a shot glass ice tray with water and freeze overnight.
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.