Chilledpeachsoupwithriesling Recipes

Steps:

• Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
• Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Steps:

• Make the soup: Blend the peas and vegetable broth in a blender until very smooth. With the motor running, slowly pour in the olive oil in a steady stream to emulsify the mixture. Add half of the lemon juice, then chill the soup in the refrigerator for 1 hour. Season with salt and the remaining lemon juice before serving.
• Prepare the crab: Whisk the olive oil, sambal oelek and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill small cups or glasses about three-quarters of the way with the chilled pea soup. Garnish each portion with 1 generous tablespoon of the spicy crab and serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
• Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
• Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
• Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
• Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Steps:

• In a large saucepan, combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar.
• Bring to a boil. Add the peaches, reduce heat and let simmer for 20 minutes.
• Add the orange and lemon slices. Continue cooking for 5 minutes.
• Remove the cloves, cinnamon stick, bay leaves, orange and lemon slices from the soup.
• Puree the soup in a blender or food processor (in small batches). Strain.
• Chill in the refrigerator.
• When the soup is chilled, add the cream and lemon juice.

Steps:

• Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
• Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
• To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
• Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
• Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
• Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
• To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.

Steps:

• In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.

Steps:

• 1. In a large saucepan, saute' onion and garlic in oil until tender. Remove from heat.
• 2. Stir in peas, broth, lemon juice, dill, salt and pepper.
• 3. Place half of the mixture at a time in a blender; cover and process until pureed.
• At this point, return to saucepan and heat thoroughly.
• * If serving cold, add all the pureed mixture to the blender and add the yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.

Steps:

• Puree fruit with 1/2 cup of the juice.
• Transfer to a large bowl.
• Stir in remaining 1-1/2 cups orange juice.
• Puree pineapple with 1/4 cup reserved juice and stir into fruit puree.
• Whisk in ginger, sour cream and enough of the remaining pineapple juice to thin the soup.
• Stir in confectioners' sugar if you want it sweeter.
• Chill several hours until very cold.
• Serve garnished with mint and reserved fruit slices.

Steps:

• Preheat oven to 400 degrees.
• Lightly butter a baking sheet.
• Place peach halves cut side down, on prepared baking sheet.
• Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes.
• Place the baked peaches in a food processor or blender, along with any drippings from the pan.
• Puree until smooth, stopping 2 to 3 times to scrape down the sides.
• Transfer to a large nonreactive bowl and set aside.
• In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat.
• Use the tip of blunt knife to scrape the vanilla bean seeds into mixture.
• Bring to a boil and then remove from heat.
• Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices.
• Slowly add the peach syrup to the peach puree until the desired flavor is achieved.
• If the soup is flavored to your liking but too thick, add a little plain peach juice to thin.
• Cover and refrigerate until completely cold.
• To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint.

Steps:

• Cut the peaches into large chunks over the bowl of a food processor, discarding the pits.
• Add the sugar and lemon juice and process into a smooth puree.
• Pour the puree into a med-sized bowl.
• Whisk in the vanilla and yogurt.
• Stir in 1 cup of the lemonade.
• Cover in plastic wrap and refrigerate for at least 4 hours.
• Chill the bowls you plan to serve this in.
• Just before serving, check the consistency.
• If it seems to need some thinning (it shouldn't be very thick), stir in enough of the remaining 1 cup of lemonade to achieve the correct texture.
• Serve in the chilled bowls, garnishing with lemon thyme or mint, if desired.