important recipes

Saturday, May 18, 2013

White peach soup


1 cup dry white wine
1/5 cup brandy / eau de vie
1/2 cup sugar
1 teaspoon chopped fresh mint leaves
slice of ginger
ground cinnamon, nutmeg, clove, saffron, white pepper : NOT TOO MUCH
1 cups cream
1 cup milk
large dollop greek yoghurt
1/2 squeezed lime
10 fresh ripe white peaches, sliced

Place everything except cream, yogurt, milk together in a bowl, and stir until well blended and sugar is dissolved. Add cream yoghurt milk, and transfer to a saucepan.

Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. (Serve chilled).

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