Use fully ripe, juicy peaches and nectarines. Working in batches, puree the fruit in a blender with 2 cups of the yogurt, 3 tablespoons of honey, the lemon juice, Marsala, and cinnamon. Chill the mixture well. Whisk together the remaining cup of yogurt with the remaining 1/4 cup of honey, and chill. Ladle the soup into shallow bowls and put a spoonful of the honey-sweetened yogurt in the center of each serving. Garnish with mint sprigs if you happen to have some mint around. - Updated: March 14, 2005
