Cinnamon Peach Soup

Servings: 4
Ingredients:

2 lb Ripe peaches
3    Whole cloves
3    Allspice berries
3    Cardamom pods
2 c  Freshly squeezed orange
-juice
3 tb Fresh lime juice, or to
-taste
3 tb To 4 tb honey or brown sugar
-(or to taste)
1 ts Ground cinnamon
1 ts Ground ginger
1 c  Nonfat yogurt
1 tb Diced candied ginger
Sprigs of fresh mint,
-for garnish

Drop the peaches in a pot of boiling water and boil for 30 seconds. Rinse
them under cold water and slip off the skins. Pit the peaches and coarsely
chop them. Tie the cloves, allspice, and cardamom in cheesecloth (or wrap
in foil and pierce with fork). Combine the peaches, spice bundle, orange
juice, lime juice, honey, cinnamon, and ginger in a heavy saucepan. (The
amount of honey needed well depend on the sweetness of the peaches.) Simmer
for 5-10 minutes, or until the fruit is very soft. Remove the spice bundle
and let the soup cool to room temperature. Puree the soup in a blender and
chill. Just before serving, whisk in the yogurt and candied ginger.
Correct the seasoning,adding honey and lime juice to taste. Serve in glass
bowls or wine goblets, garnishing each with a sprig of mint. Serves 4-6.

Origin: Cookbook Digest July/August Shared by: Sharon Stevens.