You can fancy up the name of this dish, but don't expect it to be around for more than one sitting.
Ripe peaches are hard to beat eaten out of hand, but sometimes it's fun to give fresh harvest a new twist. This recipe will take just a few minutes to come together. The hard part is the 3 or so hours of chilling in the refrigerator that makes this soup perfect for a summer evening.
I picked up ripe peaches at the farmers' market and set four aside for this soup; I mean dessert. I chose yellow peaches; these were 'Flavorcrest' which are large and round with a smooth textured flesh.
Now, this recipe calls for cardamom, a relative of ginger, which you no doubt know is a bit pricey. Cardamom comes originally from subtropicalIndiaand its fruit--nut-like pods--do not ripen at the same time thus requiring hand harvesting. If cardamom is a bit much, you can substitute ground cinnamon to taste. By giving up the cardamom, you'll lose its lemony-flowery undertones.
Is this soup or dessert? Yes, it is!
You can fancy up the name of this dish, but don't expect it to be around for more than one sitting.
Ripe peaches are hard to beat eaten out of hand, but sometimes it's fun to give fresh harvest a new twist. This recipe will take just a few minutes to come together. The hard part is the 3 or so hours of chilling in the refrigerator that makes this soup perfect for a summer evening.
I picked up ripe peaches at the farmers' market and set four aside for this soup; I mean dessert. I chose yellow peaches; these were 'Flavorcrest' which are large and round with a smooth textured flesh.
Now, this recipe calls for cardamom, a relative of ginger, which you no doubt know is a bit pricey. Cardamom comes originally from subtropicalIndia