Chilled Peach Soup Recipe
Baby Aria and I spent the day in our garden. She helped me trim the basil plants and gather ripe peaches in large baskets. Since the skin of this specific variety of peach is very fuzzy, they couldn't be eaten as is because it could have irritated her throat. So I blanched the fruit and peeled the skin. The skin unveiled a beautiful yellow flesh and the stone was easy to remove because the fruit was so ripe. They were very flavorful and sweet.
I made syrup flavored with kaffir lime and ginger and poached the halved peaches for a few minutes. You could garnish the chilled peach soup with other small-sized fruits such as berries. I wanted to impart an Asian flair to the light snack, so I paired it with purple mangosteens. The result was spectacular.
Yields: 8 servings12 small ripe peaches
6 tablespoons granulated sugar, to taste
1 tablespoons light brown sugar
⅛ teaspoon salt
1 (1-inch) piece fresh ginger, sliced paper-thin
1 fresh kaffir lime leaf, torn in half
fresh mint leaves, for garnish
juice of 1 lime
¼ cup sliced almonds (optional), lightly toasted
10 ounces mangosteens (see tips), drained
Prepping the peaches:
Peel the peaches (if the fruit is very ripe, the skin should come right off); otherwise here's a neat method to peel them. Make a small, shallow criss-cross cut at the bottom of the fresh fruit using a bread knife (I use a bread knife because the blade won't bruise the fruit). Fill a small saucepan with cold water and bring to a boil. Place the peaches in the water and wait for at least 1 minute. Remove the peaches (I use a large strainer or a slotted spoon), then transfer to an ice cold bath to stop the cooking process. The skin will come right off. Cut them in half and remove the stones.
For the syrup:
Combine the sugars, kaffir lime leaf and ginger in a pot. Add 1½ cups water. Bring to a boil and wait until the sugar is completely dissolved. Turn off the heat, cover and let cool to room temperature. Strain the syrup, discarding the solids.
Return the syrup to the pot and reheat it. Delicately place the halved peaches in the syrup and poach them for 5 minutes in the warm syrup. Let cool one more time to room temperature. Chill in the refrigerator.
When ready to serve, add the mangosteens to the syrup and garnish with fresh mint leaves.
Goat cheese pairs wonderfully with fruit soup. Form 2 small quenelles and top the chilled soup with the goat cheese, if you like, instead of additional fruit. You could also pair it with yogurt or ice cream too.
Peeling the peaches is optional but I find the velvety skin unpleasant to chew.
The peaches from our garden were extremely sweet and juicy. If that's not the case, you could sprinkle them with a bit of sugar.
Unlike regular limes, kaffir limes have a bumpy exterior. The fruit doesn't have a lot of juice, and what juice there is, is quite bitter. Kaffir lime trees are prized for their fragrant leaves, not their fruit. I used fresh kaffir lime leaves from our garden. If you can't find any, you can use fresh mint leaves. Don't add too much kaffir lime leaf to the soup as it tastes very strong and will overpower the dish. You can use the remaining leaves for sweet and sour soups.
I used canned mangosteen fruit (also available in Asian markets). You can also make this chilled soup with other fruits such as nectarines, pears or figs, depending on the season. Let your imagination run wild!Published By: on August 7, 2013.