CHINESE PEACH SOUP
This 18th century Chinese recipe takes the full advantage of the Saturn peaches* and their delicate flavor. It makes a great starter course hot or cold. It looked so good that I had to post it here for safe keeping. It comes from our local newspaper. *You may substitute another variety of fresh peach, but canned peaches will not work in the recipe.
Provided by Charlotte J
Categories Fruit
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar, cornstarch and juice in a work bowl and whisking until starch is completely dissolved.
- Heat the butter in a deep saucepan until it melts, then add the sugar mixture.
- Add the peaches and cook over medium heat for 15 to 20 minutes, or until soft.
- Pour this mixture into a blender or food processor and puree until smooth and creamy.
- Return the soup to the saucepan and bring to a gentle boil.
- Remove from heat and add the rose water.
- Serve immediately or chill to serve cold.
- Serves 4 to 6 as a starter.
Nutrition Facts : Calories 250.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 50, Carbohydrate 50.7, Fiber 2.5, Sugar 28.4, Protein 1.4
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