Peachy Ginger Soup Recipes

Steps:

• To make the syrup, in a saucepan, combine the water, sugar, and ginger over medium-low heat and stir until the sugar has dissolved. Remove from the heat, cover, and steep at room temperature for about 30 minutes.
• Pour the syrup through a fine-mesh sieve to remove the ginger, pressing all the flavor out of the ginger with the back of a spoon against the sieve. Transfer to a jar or other storage container, cover, and refrigerate until well chilled.
• Evenly distribute the peach slices among the glasses. Carefully smash the peaches with the end of a wooden spoon to release their juice. Pour about 2 tablespoons chilled syrup over the peaches in each glass. (The remaining syrup can be stored in the refrigerator for up to 2 weeks.) Add ice cubes and then top off each glass with soda water. Mix each drink with a straw or spoon to distribute the syrup, peach juices, and peach bits evenly. Float a few mint leaves on each serving, then serve immediately (especially on really hot days).

Steps:

• Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
• While syrup is simmering, slice peaches and toss with lemon juice.
• Pour hot syrup through a fine sieve onto peaches, then stir.
• Let stand 20 minutes.

Steps:

• Puree the peaches and ginger together in a food processor or blender. Stir in heavy cream and rum. Chill. Serve cold.

Steps:

• Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.
• Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as desired.

Steps:

• Remove skin and seeds from cantaloupe and dice the flesh.
• Cut peaches in half and remove stone.
• Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
• Strain if necessary.
• Garnish with honeydew melon and fresh mint.
• Serve in chilled bowls.

Steps:

• Add all the ingredients to the container of an electric blender.
• Process until smooth.
• Chill for 2-3 hours before serving.

Steps:

• Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.

Steps:

• Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.