Do-It-Yourself Soused Peach Soup
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
peaches
ripe, freestone |
|
| ½ | cup |
sugar
|
|
| ½ | each |
lemon
juice only |
|
| 3-4 | gratings |
nutmeg
|
*
|
| 4 | cups |
heavy whipping cream
or ice, melted |
|
| 1 | x |
liqueur
and brandy |
*
|
| 1 | x |
cookies
to facilitate peeling, place the peaches (or use nectarines) in |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
peaches
ripe, freestone |
|
| 118 | ml |
sugar
|
|
| 0.5 | each |
lemon
juice only |
|
|
nutmeg
|
*
|
||
| 946 | ml |
heavy whipping cream
or ice, melted |
|
| 1 | x |
liqueur
and brandy |
*
|
| 1 | x |
cookies
to facilitate peeling, place the peaches (or use nectarines) in |
* |
Directions
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. Purée 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.
