Ingredients
2 lb ripe peaches
3 whole cloves
3 allspice berries
3 cardamom pods
2 cup freshly squeezed orange juice
3 tbsp fresh lime juice, or to taste
3 tbsp to 4 tb honey or brown sugar (or to, taste)
1 tsp ground cinnamon
1 tsp ground ginger
1 cup nonfat yogurt
1 tbsp diced candied ginger
1 sprigs of fresh mint, for garnish
Directions
Drop the peaches in a pot of boiling water and boil for 30 seconds.
Rinse them under cold water and slip off the skins. Pit the peaches
and coarsely chop them. Tie the cloves, allspice, and cardamom in
cheesecloth (or wrap in foil and pierce with fork). Combine the
peaches, spice bundle, orange juice, lime juice, honey, cinnamon, and
ginger in a heavy saucepan. (The amount of honey needed well depend
on the sweetness of the peaches.) Simmer for 5-10 minutes, or until
the fruit is very soft. Remove the spice bundle and let the soup cool
to room temperature. Puree the soup in a blender and chill. Just
before serving, whisk in the yogurt and candied ginger. Correct the
seasoning,adding honey and lime juice to taste. Serve in glass bowls
or wine goblets, garnishing each with a sprig of mint. Serves 4-6.
Origin: Cookbook Digest July/August Shared by: Sharon Stevens.
Servings: 4 servings
Cinnamon Peach Soup Recipe brought to you by Recipe Ideas
Categories: Fruit; Peach; Soup
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. However, these, old recipes were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Continuing our culinary historical journey, there were some recipe books published in the 1300s : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are not about the spicy food that is served today, but rather accounts of the types of food prepared for the rich and powerful of the period. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new tastes created an increase in cookery books, the majority of which still exist in private cookery archives. Over the next few centuries, the wealthy families of the West strove to serve up the most exotic banquets, and as a consequence, chefs and their recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cooking books were greatly in demand mostly due to more people being able to read, more spare time and having more disposable income. The introduction of television brought us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Cinnamon Peach Soup recipe.
