Cinnamon Peach Soup

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Title: Cinnamon Peach Soup

Keywords: Soups, desserts, fruit, breakfast

Servings: 4

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2 lb Ripe peaches

3 Whole cloves

3 Whole allspice

3 Cardamom pods, or powdered cardamom to taste

2 c Orange juice, pref. freshly squeezed

3 Tb Fresh lime juice, or to taste

3-4 Tb Honey or brown sugar (or to taste)

1 ts Ground cinnamon

1 ts Ground ginger

1 c Nonfat yogurt

1 Tb Diced candied ginger

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Drop peaches in a pot of boiling water and boil for 30 sec. Rinse

under cold water and slip off skins. Pit the peaches and coarsely

chop them. Tie cloves, allspice, and cardamom in cheesecloth or wrap

in foil and pierce with fork. Combine peaches, spice bundle, orange

juice, lime juice, honey, cinnamon, and ginger in a heavy saucepan.

(The amount of honey needed will depend on the sweetness of the

peaches.)

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Simmer 5-10 minutes, or till fruit is very soft. Remove spice bundle

and let soup cool to room temperature. Puree soup in a blender and

chill. Just before serving, whisk in yogurt and candied ginger.

Correct seasoning, adding honey and lime juice to taste. Serve in

glass bowls or wine goblets. Serves 4-6.

Source: Cookbook Digest, July/August Shared by: Sharon Stevens.

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