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Plum & Peach Soup

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Ingredients
  Japanese plum 3⁄4 Pound (such as Santa Rosa)
  Peaches 3⁄4 Pound
  Water 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Cinnamon stick 1 (about 2 inches long)
  Lemon juice 1 1⁄2 Tablespoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon, stirred together with 1 tablespoon water
  Flavored liqueur 1⁄4 Cup (4 tbs) (orange or peach)
  Whipping cream 1 Cup (16 tbs)
  Powdered sugar 1 Tablespoon
Directions

Peel plums and peaches.
Cut fruit into chunks and discard pits.
In a 3- to 4-quart pan, combine fruit, water, wine, cinnamon stick, and lemon juice.
Bring to a boil; then reduce heat, cover, and simmer until fruit mashes easily (about 15 minutes).
Remove from heat.
Discard cinnamon stick.
Pour fruit mixture into a blender or food processor and whirl until very smoothly pureed.
Return puree to pan; stir in granulated sugar and cornstarch-water mixture.
Cook over high heat, stirring, until mixture boils and thickens (about 5 minutes).
Remove from heat; skim off foam.
Stir in liqueur and 1/2 cup of the cream.
Cover and refrigerate until cold, then serve (or refrigerate until next day).
To serve, beat remaining 1/2 cup cream until it holds soft peaks.
Sweeten to taste with powdered sugar.
Offer whipped cream to top soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Peach
Interest: 
Quick, Healthy
Cook Time: 
20 Minutes

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