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Recipe by: sebastiaan
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See below ingredients and instructions of the recipe
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.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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