Side Pannel
Do-It-Yourself Soused Peach Soup
Do-It-Yourself Soused Peach Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Soups, Fruit
Ingredients List
- 1 1/2 lb Peaches; ripe freestone
- 1/2 c Sugar
- 1/2 Lemon; juice only
- 3 Or 4 gratings nutmeg
- 4 c Heavy cream or ice cream;
- -melted
- Liqueurs and brandies
- Cookies
Directions
"An incredible dessert invitation to extend to special summer guests when
fresh fruit is at its best and you're feeling a little extravagant. Who
could resist the temptation to "mix your own" when it comes to fruit puree,
heavy cream, and a choice of liqueurs or brandies?"
To facilitate peeling, place the peaches (or use nectarines) in boiling
water for 1 minute. Using a small, sharp knife slit the skin and remove.
Then pit and quarter the fruit and place it in a small saucepan with water
to cover, sugar, lemon juice, and nutmeg. Simmer until tender, depending on
the ripeness of the fruit, about 10 to 15 minutes. Cool. Puree or pass
through a sieve and chill.
Serve in chilled bowls or very large parfait glasses. Pass the pitcher of
cream or melted ice cream, and cookies, and have on the table a selection
of liqueurs and brandies, depending on your taste and pocketbook. I suggest
any combination of the following:
creme de banana, cherry brandy, Amaretto, curacao, bourbon, anisette, rum,
sherry, coffee liqueur, Tuaca.
Also experiment with the softened ice cream; it need not be vanilla, but
should be delicate. The cookies could be any of your favorites, but simple
rich ones like macaroons or butter cookies such as Snowy Cardamom Crisps
are an unequalled match for this soup.
fresh fruit is at its best and you're feeling a little extravagant. Who
could resist the temptation to "mix your own" when it comes to fruit puree,
heavy cream, and a choice of liqueurs or brandies?"
To facilitate peeling, place the peaches (or use nectarines) in boiling
water for 1 minute. Using a small, sharp knife slit the skin and remove.
Then pit and quarter the fruit and place it in a small saucepan with water
to cover, sugar, lemon juice, and nutmeg. Simmer until tender, depending on
the ripeness of the fruit, about 10 to 15 minutes. Cool. Puree or pass
through a sieve and chill.
Serve in chilled bowls or very large parfait glasses. Pass the pitcher of
cream or melted ice cream, and cookies, and have on the table a selection
of liqueurs and brandies, depending on your taste and pocketbook. I suggest
any combination of the following:
creme de banana, cherry brandy, Amaretto, curacao, bourbon, anisette, rum,
sherry, coffee liqueur, Tuaca.
Also experiment with the softened ice cream; it need not be vanilla, but
should be delicate. The cookies could be any of your favorites, but simple
rich ones like macaroons or butter cookies such as Snowy Cardamom Crisps
are an unequalled match for this soup.
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