Thursday, June 23, 2011

peaches & velvet cream

There is nothing better to me in the summertime than sweet peaches and rich cream.

Add some honey, reduced white wine, bright lemon and a dash of smoky cinnamon and you're in business for a refreshing summer appetizer or cooling dessert course. A sprinkling of pistachios adds an appropriate salty crunch and texture contrast.

Chilled Peach & White Wine Soup Shooters with Pistachios

I ran across this recipe for Chilled Peach and Yogurt Soup in culinary school then adapted the recipe and swapped tangy yogurt for cream. I just adore the richness of the velvet cream with the tart peaches.

yields approximately 1/2 gallon

4 lb frozen peaches
4 cups white wine
juice and zest of 1 lemon
1/4 t cinnamon
1/4 c honey
1 cup heavy whipping cream
roasted and salted pistachios to garnish

Begin by simmering peaches, white wine, lemon, cinnamon and honey over medium high heat approximately 45 minutes to reduce and soften. Enjoy the gorgeous aroma because your kitchen will smell insane!

Let cool approximately 30 minutes to prevent hot liquid splattering when pureeing the soup. With an immersion blender, puree soup until completely smooth.

Transfer peach and wine mixture into a large pitcher then chill completely over night.

Before serving, whisk in heavy cream, an additional squeeze of lemon and drop of honey. The luxurious heavy cream will turn the chilled soup into an irresistible creamsicle hue.

Serve soup chilled as shooters with a couple pistachios or as a dessert soup with a sprinkling of pistachios and a swirl of heavy cream.

Sip, shoot or slurp away!