Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Soups - Stews > Fruit
Peach Soup
Serves: 4
Ingredients:
- 6 ripe peaches, peeled and pitted
- 1 small orange, halved and seeds removed
- 1/2 lemon, seeds removed
- 1 bay leaf
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 4 whole cloves
- 2 cups dry white wine
- 2 cups water
- 1/3 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.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
