post #1 of 1
Thread Starter 

Yield: 1 kg/2 lb. 3.27 oz.


1.5 kg. /3 lb. 4.91 oz. peaches, very ripe
723 g. /1 lb. 9.5 oz. peach purée
25 g./.88 oz. lemon juice
3 g. /.11 oz. salt
100 g./3.53 oz. Riesling
1. Score the peaches on the top and bottom with an "x".  Blanch them in boiling water and, once the skins start to peal off, transfer them to an ice bath.

2. Once cooled completely, remove the skins and pits.  Blend with the purée, lemon juice, and salt.  Pass through a fine-mesh strainer.

3. Combine 750 g./1 lb. 10.46 oz. of the purée with the wine and reserve cold.

Editors note: Make sure to use good quality wine to achieve the optimal flavor for this soup. 

Recipe courtesy of "Frozen Desserts", by Francisco J. Migoya, Culinary Institute of America editor, Wiley publishing, 2008.