Cinnamon peach soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ripe peaches |
| 3 | Whole cloves | |
| 3 | Allspice berries | |
| 3 | Cardamom pods | |
| 2 | cups | Freshly squeezed orange juice |
| 3 | tablespoons | Fresh lime juice, or to taste |
| 3 | tablespoons | To 4 tb honey or brown sugar (or to taste) |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| 1 | cup | Nonfat yogurt |
| 1 | tablespoon | Diced candied ginger |
| Sprigs of fresh mint, for garnish | ||
Directions
Drop the peaches in a pot of boiling water and boil for 30 seconds.
Rinse them under cold water and slip off the skins. Pit the peaches and coarsely chop them. Tie the cloves, allspice, and cardamom in cheesecloth (or wrap in foil and pierce with fork). Combine the peaches, spice bundle, orange juice, lime juice, honey, cinnamon, and ginger in a heavy saucepan. (The amount of honey needed well depend on the sweetness of the peaches.) Simmer for 5-10 minutes, or until the fruit is very soft. Remove the spice bundle and let the soup cool to room temperature. Puree the soup in a blender and chill. Just before serving, whisk in the yogurt and candied ginger. Correct the seasoning,adding honey and lime juice to taste. Serve in glass bowls or wine goblets, garnishing each with a sprig of mint. Serves 4-6.
Origin: Cookbook Digest July/August Shared by: Sharon Stevens.