Pheasant Soup with Fresh Peaches and Sherry

Ingredients

• salt and pepper to taste
• 2 tb Marmalade
• 1/2 ts Thyme
• 1 Leek; finely diced
• 1 Garlic minced
• 2 tb Beurre manie
• 1/4 c Port wine
• 1/4 c Diced onion
• 1 tb Tomato paste
• 3 Peaches; peeled, pitted, cut
• 1/4 c Finely diced red pepper
• 1 Onion; finely diced
• 1/3 c Sherry
• 1/4 c Heavy cream
• 1 Pheasant; (about 1 1/2 lb)
• 1 Carrot; finely diced
• 1/4 c Clarified Butter