soupe de pêches au gingembre frais (peach “soup” with fresh ginger)

peach “soup” with fresh ginger

soupe de pêches au gingembre frais 
(peach “soup” with fresh ginger)

serves 8

what you need:

sorbet
2 cups fresh peach juice from yellow peaches

3 cups chopped ripe yellow peaches
1 teaspoon fresh lemon juice
1 teaspoon fresh ginger zest

peach soup
4 beautiful white peaches, cut into 8 wedges

3 cups fresh peach juice from yellow peaches

garnish
melange de pain d’épice (as needed) or ground cinnamon 
pink and/or golden sanding sugar

 

 

peach “soup” with fresh ginger

 

how to:

prepare sorbet

  • Make Peach Juice. Place peaches in a food mill fit with a large disc or use your hand (or a wooden spoon) to press a peach half through a sieve. Discard the skins caught in the mill or sieve. You need to yield 2 cups juice. 
  • Simmer.  In a saucepan, combine peach juice, lemon juice, and the diced peaches.  Simmer until peaches are tender (about 20 minutes).
  • Mash/Strain. Carefully pass the cooked peaches and juice through a food mill (using the fine disk) or a sieve. Discard peach flesh fibers caught in the sieve or mill.
  • Chill. Place peach mash in refrigerator until it is cold at least 2-3 hours.
  • Make Sorbet. Place chilled peach mash into a pre-frozen ice cream/sorbet maker and follow the manufacturer’s instructions. Do not over-churn or the sorbet will be frosty and a little dry.
  • Freeze. Remove the sorbet from the ice-cream maker with a spatula and place in an air-tight container. Before you put the lid on, place plastic wrap over the top of the sorbet to prevent ice crystals from forming. Sorbet is best when enjoyed within the week. 

assemble soup

  • Cut Peaches. Wash white peaches well. Cut 8 wedges from each peach. Remove the skins. Arrange 4-5 peach wedges in a shallow (chilled) bowl or rimmed (chilled) plate in a decorative way. 
  • Add Sorbet. Place a quenelle of peach sorbet in the center of each bowl.
  • Add Juice. Pour ⅓- ½ cup peach juice in each bowl. 
  • Serve. Serve soup immediately while chilled.
Clean up of peach “soup” with fresh ginger

 

 

 

 

 

 

 

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2 Responses to “soupe de pêches au gingembre frais (peach “soup” with fresh ginger)”

  1. Bobbie Kostos says:

    My husband & I had the pleasure of attending your coooking class at Surfas in Culver City/LA. We must compliment your professionalism, knowledge, delightful personality, and the delicious cuisine that you prepared. Already we have tried 3 different recipes & loved them! Plus your little girl was a total smile & did a wonderful job of assisting you. We have been fortunate enough to have visited France on 3 different occasions & love this beautiful country. Thank you so much for such an interesting class.
    Bobbie & Charles Kostos
    Long Beach, CA.

  2. chefmorgan says:

    Bonjour from Paris Bobbie and Charles,
    Thank you for such a lovely comment; it really made me smile.
    I am pleased you both were able to attend the class and that you like the recipes. The class was a treat for me (and my “sous chef” whom I agree is a total smile).
    I hope to see you again in future classes (if not in France, too).
    warmly, LM

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