February 10, 2007
Peach soup, Chinese and French.
Researching peaches for a project, and came across these recipes. Thought I'd note them for future reference. From this
article on Saturn peaches.
Old-time Chinese orchardists treated peaches with such reverence that they could be planted only within the royal precincts of the emperor. Their peaches were classified in one of two ways: golden (yellow flesh) or silver (white flesh). To the tribe of rare silver peaches belongs the mouthwatering peento (originally pan tao), the intensely flavored and odd-shaped peach we now know in the United States as the ‘Saturn’ peach. (Most U.S. peaches are yellow-fleshed varieties.) Low in acidity, much sweeter than yellow peaches and with almond overtones, ‘Saturn’ peaches simply taste better than other varieties. Plus, they’re easier to eat out of hand. The tiny pit doesn’t cling to the white flesh — you can pop it out with your thumb. Furthermore, ‘Saturn’ peach trees produce an abundant harvest, and the fruit’s thin red skin has little or no fuzz so it doesn’t have to be peeled.
Chinese Peach Soup
While it may seem criminal to cook ‘Saturn’ peaches*, this 18th century Chinese recipe (from the court of the Ch’ing Dynasty) takes full advantage of their delicate flavor. It makes a great starter course either hot or cold. The following is an adaptation.
6 tbsp sugar
2 tbsp cornstarch
2 cups peach juice (or water)
2 tbsp butter (the Chinese use lard)
1 pound peaches, pared, seeded and chopped into small pieces
1 tbsp rose water
Combine the sugar, cornstarch and juice or water in a work bowl, whisking until the 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 purée until smooth and creamy. Return the soup to the saucepan and bring it 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.
Here's a
page with a bunch of French peach dessert recipes. They have a peach soup recipe too, but it's quite different. They add peach ice cream, that ought to do it.
French Peach Soup
INGREDIENTS:
* 1 white peach
* 1 yellow peach
* 2-1/2 cups water
* 3/4 cup sugar
* 1 bag peach tea
* 1/4 teaspoon lime zest
* peach ice cream, homemade or purchased (see homemade recipe link above)
PREPARATION:
1. Simmer the water and sugar together, stirring until the sugar is dissolved. Remove from heat, add the tea bag and the zest and steep for 5 minutes. Discard the tea bag. Chill until cold.
Just before serving, peel and cut the peaches into 1/4-inch dice. Stir into the chilled syrup.
To serve: Divide the soup among 4 shallow bowls and top each with a scoop of peach ice cream.
