Cinnamon Peach Soup

Ingredients

2 lb ripe peaches 3 whole cloves 3 allspice berries 3 cardamom pods 2 cup freshly squeezed orange juice 3 tbsp fresh lime juice, or to taste 3 tbsp to 4 tb honey or brown sugar (or to, taste) 1 tsp ground cinnamon 1 tsp ground ginger 1 cup nonfat yogurt 1 tbsp diced candied ginger 1 sprigs of fresh mint, for garnish	Advertisements

Preparation
 
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.

 

 
Servings:
4

 

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