Monday, July 5, 2010

Peach Soup

From Rebecca Hertzman

2 lb ripe peaches
12 oz peach yogurt
2 Tbsp tawny port
1/2 c dry white wine
1/4 tsp dried ginger
3/4 tsp Chinese 5-Spice powder

* Blanch peaches, peel, cut, and reserve 1/4 c for garnish; puree the rest in a food processor. [note to self: would canned peaches work? if so, this would be quite the easy recipe...]
* Pour into medium mixing bowl and blend in the rest of the ingredients
* Chill and serve

Probably quite good paired with Cottage Cheese Pie. Like two desserts in one dinner!

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