Ruby Peach Soup

Name: Ruby Peach Soup
Ingredients: 1/2 bottle sweet riesling; 8 red peaches, very ripe, pitted and cut in quarters; Pinch of salt; 2 teaspoons lemon juice; 2 to 4 tablespoons sugar; 2 cups fresh cherries, pitted and roughly chopped; 1/2 cup toasted pistachios, chopped; 1 red peach, pitted and diced; 1 pint cherry sorbet; 2 pints peach sorbet (see recipe); 1/4 cup toasted whole pistachios; 15 mint leaves, chiffonade

12 ingredients

8 steps

Ingredients

1/2 bottle sweet riesling
8 red peaches, very ripe, pitted and cut in quarters
Pinch of salt
2 teaspoons lemon juice
2 to 4 tablespoons sugar
2 cups fresh cherries, pitted and roughly chopped
1/2 cup toasted pistachios, chopped
1 red peach, pitted and diced
1 pint cherry sorbet
2 pints peach sorbet (see recipe)
1/4 cup toasted whole pistachios
15 mint leaves, chiffonade

Directions

1

Place the first 4 ingredients of the soup in a nonreactive pot and gently simmer for 5 to 10 minutes.
2

The peaches should be very tender.
3

Place all in a blender and puree until smooth, strain and add sugar to desired taste (you might not need all of it depending on the sweetness of the peaches).
4

Ice down until chilled and reserve.
5

Mix the cherries, chopped pistachios and peach well in a small bowl.
6

Portion out the mixture into the centers of eight serving bowls, forming flat rectangles about 3 inches long by 1 1/2 inches wide.
7

Pour 2 to 3 ounces of cold soup around the mix in each bowl, then top each rectangle with 1 quenelle of cherry sorbet and 2 quenelles of peach sorbet.
8

Sprinkle with whole pistachios and garnish with mint.