Lush peach soup

Yield: 4 servings

Measure Ingredient
6 \N Ripe peaches, peeled and pitted
1 small Orange, halved -- seeds removed
½ \N Lemon -- seeds removed
1 \N Bay leaf
1 \N Cinnamon stick -- OR
1 teaspoon Ground cinnamon
4 \N Whole Cloves
2 cups Dry white wine
2 cups Water
⅓ cup Sugar
1 teaspoon Cornstarch
3 tablespoons Peach brandy
7 ounces Ginger ale

Place the peaches, orange, and lemon in a large saucepan and add the bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to a boil over medium heat. Reduce the heat slightly and simmer for 1 hour, or until the ingredients are very tender.

In a small bowl whisk the cornstarch into the brandy. Stir the brandy mixture into the peach mixture and return to a boil. Remove from the heat and allow to cool. Remove and discard the orange and lemon rinds, bay leaf, cinnamon stick and cloves. Puree the mixture in a blender or food processor until smooth.

Push the mixture through a fine sieve into a bowl. Divide 1 cup of the soup into 4 small ramekins and freeze. Chill the rest of the soup and add ginger ale just before serving. Serve in chilled bowls and float the frozen soup on top.

Serves 4.

The Denver Post; From "An Appetite for Passion Cookbook" by Laura Esquivel and John Willoughby

Christi Wilson 7 Sep 1995

Recipe By : From "An Appetite for Passion Cookbook" From: Marjorie Scofield Date: 12-31-95 (00:26) (160) Fido: Recipes

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