Ruby Peach Soup

Name: Ruby Peach Soup
Total time: 20 min
Yield: 8 servings
Ingredients: 1/2 bottle sweet riesling; 8 red peaches, very ripe, pitted and cut in quarters; Pinch of salt; 2 teaspoons lemon juice; 2 to 4 tablespoons sugar; 2 cups fresh cherries, pitted and roughly chopped; 1/2 cup toasted pistachios, chopped; 1 red peach, pitted and diced; 1 pint cherry sorbet; 2 pints peach sorbet (see recipe); 1/4 cup toasted whole pistachios; 15 mint leaves, chiffonade

Recipe from Ilo

Adapted by Jonathan Reynolds

Total Time: 20 minutes, plus chilling
Rating: 4(7)
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Featured in: FOOD; Pour It On

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Ingredients

Yield:8 servings

For the Soup

½bottle sweet riesling
8red peaches, very ripe, pitted and cut in quarters
Pinch of salt
2teaspoons lemon juice
2 to 4tablespoons sugar

For the Accompaniments

2cups fresh cherries, pitted and roughly chopped
½cup toasted pistachios, chopped
1red peach, pitted and diced
1pint cherry sorbet
2pints peach sorbet (see recipe)
¼cup toasted whole pistachios
15mint leaves, chiffonade

Ingredient Substitution Guide

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Preparation

Step 1
Place the first 4 ingredients of the soup in a nonreactive pot and gently simmer for 5 to 10 minutes. The peaches should be very tender. Place all in a blender and purée until smooth, strain and add sugar to desired taste (you might not need all of it depending on the sweetness of the peaches). Ice down until chilled and reserve.
Step 2
Mix the cherries, chopped pistachios and peach well in a small bowl. Portion out the mixture into the centers of eight serving bowls, forming flat rectangles about 3 inches long by 1½ inches wide. Pour 2 to 3 ounces of cold soup around the mix in each bowl, then top each rectangle with 1 quenelle of cherry sorbet and 2 quenelles of peach sorbet. Sprinkle with whole pistachios and garnish with mint.