When cooking with fruit, most people assume you mean baking a pie. But there's a lot more you can do with it. One of my favorite things is fruit soup. The culinary school that I attended has a restaurant that is open to the public. As pastry students, we were responsible for prepping the desserts that were offered. One summer, we offered a chilled berry soup. It was delicious! And sadly, I never copied down the recipe.
So, instead, I went in search of other fruit soup recipes, and found this Peach Blackberry Soup recipe in Cooking Light magazine.I hope you enjoy it as much as I do!
Peach Blackberry Soup
From Cooking Light Magazine
- 1 cup riesling or other dry white wine, or white grape juice
- 2 pounds fresh, underripe peaches, peeled and sliced
- 1 (3-inch) cinnamon stick
- 3 tablespoon honey
- 2 teaspoon fresh lemon juice
- ¼ teaspoon vanilla extract
- 1 cup fresh blackberries
- Combine the riesling, peaches and cinnamon stick in a medium saucepan over medium-high heat and bring to a boil. Cover and reduce heat to low, simmer for 10 minutes. Remove from heat and discard cinnamon stick. If using a food processor or blender, cool to room temperature. If using an immersion blender, proceed to next step.
- Puree the peach mixture, in batches if necessary, until smooth. Pour pureed portions into a large bowl. Stir in honey, lemon juice and vanilla. Chill for 1 hour.
- To serve, ladle half a cup of soup into a bowl, and serve with a quarter cup of blackberries. Suggested garnishes: a sprig of fresh mint leaves or candied lemon zest.