Chilled Peach And Nectarine Soup Food

CHILLED PEACH SOUP

Steps:

• Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, 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.

CHILLED PEACH SOUP

Steps:

• In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.

CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT

Steps:

• Remove skin and seeds from cantaloupe and dice the flesh.
• Cut peaches in half and remove stone.
• Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
• Strain if necessary.
• Garnish with honeydew melon and fresh mint.
• Serve in chilled bowls.

CHILLED PEACH AND NECTARINE SOUP

Steps:

• Puree fruit with 1/2 cup of the juice.
• Transfer to a large bowl.
• Stir in remaining 1-1/2 cups orange juice.
• Puree pineapple with 1/4 cup reserved juice and stir into fruit puree.
• Whisk in ginger, sour cream and enough of the remaining pineapple juice to thin the soup.
• Stir in confectioners' sugar if you want it sweeter.
• Chill several hours until very cold.
• Serve garnished with mint and reserved fruit slices.

COLD PEACH SOUP

Steps:

• Puree peaches in food processor until smooth.
• Add remaining ingredients except sugar (in batches, if necessary) and blend well.
• Pass soup through a fine strainer.
• Add sugar to taste.
• Chill for several hours to allow flavors to blend well.
• Serve chilled.

CHAMPAGNE PEACH AND MINT SOUP

Steps:

• Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs.

CHILLED PEACHES WITH CREME ANGLAISE

Steps:

• Cook milk and sugar in medium saucepan over medium heat, stirring, until sugar dissolves, 2 to 3 minutes.
• Whisk eggs to combine in mixing bowl.
• Pour 1 cup hot milk-sugar mixture over eggs, stirring.
• Return to saucepan and stir over low heat until custard thickens, 4 to 5 minutes.
• Stir in almond extract.
• Remove from stove, strain into bowl, cover with plastic wrap so wrap touches surface of custard and refrigerate 1 hour.
• Cut shallow"X" in bottom of each peach and carefully immerse in large pot of boiling water.
• After 15 seconds, remove 1 and try to pull peel back.
• If it comes away easily, remove peaches and rinse under cold water before peeling.
• Cut peaches in half, remove pits and place cherry in center of each half.
• Dip each peach into chilled custard and chill 30 minutes.
• Place 2 peach halves on each of 4 dessert plates, pour remaining custard around peaches and top with whipped cream.

CHILLED CANTALOUPE, MANGO AND PEACH SOUP

Steps:

• 1. Peel, seed and cut up all the fruit into chunks. Zest and juice orange and juice lemon.
• 2. Place all fruits, the zest, and liquids (juice and honey) into bowl of large food processor and process until smooth. If you have a small processor or blender, puree the fruits in batches, mixing them together in a large bowl after processing.
• 3. Put the puree through a food mill or fine sieve if desired to obtain the smoothest texture. Cover and refrigerate until thoroughly chilled.
• 4. When ready to serve, ladle into shallow serving bowls or cups dividing into equal portions. Swirl in 1 to 2 tbsp of your choice of dairy product. Top with mint leaves and a quick grind of fresh nutmeg.
• 5. For special occasions, use a sweet white dessert wine in place of the grape juice. Note: Prep time does not include chilling time.

CHILLED PEACHES IN WHITE WINE

Steps:

• Slice the peaches thinly. Combine the peaches and sugar, and toss gently to mix.
• Add the wine, and toss gently again.
• Taste, and adjust sugar as needed. Cover, and refrigerate for several hours - or up to a few days, if you want.
• Serve the peaches cold, in a glass or shallow bowl, with a small ladleful of their liquid. Eat the peaches with a fork and then drink the liquid left in the glass.