As peach season comes to a close I wanted to do something different yet fun with my last batch of peaches. I love summer soups and I didn’t get the chance to make as many as I wanted, but this one….I fell in love with!!! We always think of savory soups, but chilled fruit soups are an unappreciated delight!! You can make any kind of fruit soups…just be creative with your additional ingredients. They are so refreshing and a great start to a light summer dinner. I love the spices in this recipe…This was adapted from Gale Gand’s recipe….a super pastry chef who I’ve followed for a long time.. I added my own twist, and it turned out awesome!!!! This would be a super elegant appetizer for a late summer or early fall dinner party…the color is beautiful! We served it with a side of biscotti and also with some unsweetened shaved coconut…both gave it a little crunch. Make it as sweet or tart as you like by adding more or less of the simple syrup. Garnish with fresh fruit, yogurt, sour cream or an extra splash of champagne and mint!!! Either way, it’s a keeper!!! Hope you enjoy it!!
8 cups pitted peaches
1 vanilla bean, split
1 cinnamon stick
2 tablespoons star anise
1 orange, peel and juice
1/2 lemon, peel and juice
1/2 lime, peel and juice
2 tablespoons lemon balm, lemon verbena or lemon grass
1 cup non-carbonated spring water
2 cups cranberry juice
1/2 cup champagne1/2 cup peach schnapps
Simple syrup, to taste, recipe follows
In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil. (If you don’t have cheesecloth to make a bouquet garni, just add those ingredients and pull them out of your soup before pureeing….that’s what I did)
Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne and peach schnapps,then season with simple syrup, to taste. Chill for 1 hour before serving.
1 cup sugar
1 cup water
In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator. Garnish with yogurt and blackberries!
Beijos e Tchau!
Ludmilla and Marilyn Chudda