PEACH MINT RECIPES

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PEACH MINT SOUP RECIPE | ALLRECIPES



Peach Mint Soup Recipe | Allrecipes image

A sweet, refreshing soup served chilled. For convenience, canned peaches may be substituted for fresh.

Provided by Kelsey Elizabeth

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Fruit Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
3 cups sliced peaches, drained and chopped
¼ cup packed brown sugar
1 cup vegetable broth
½ cup coconut milk
3 tablespoons chopped fresh mint
1 cup peach yogurt
5 tablespoons vanilla yogurt
5 fresh mint leaves

Steps:

  • Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool.
  • Stir the coconut milk and chopped mint through the peach mixture.
  • Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.

Nutrition Facts : Calories 247.6 calories, CarbohydrateContent 41.7 g, CholesterolContent 4 mg, FatContent 8.4 g, FiberContent 2.4 g, ProteinContent 4.6 g, SaturatedFatContent 5.2 g, SodiumContent 146.5 mg, SugarContent 37.4 g

CONFIT OF PEACHES WITH MINT RECIPE - THOMAS KELLER | FOOD ...



Confit of Peaches with Mint Recipe - Thomas Keller | Food ... image

"If you grew up in America, that summertime peach...it's straight out of Norman Rockwell," says Thomas Keller. There's no showy technique behind this incredibly easy, luscious dessert—you just need great ripe, slightly firm peaches to soak in a simple fruit-infused syrup. Keller tops the fruit with a dollop of Petit Suisse, a French fresh cheese sold in small tubs at some specialty food stores, and a sprinkling of whole toasted almonds. He prefers marcona, the delectable Spanish nuts.Plus: More Dessert Recipes and Tips

Provided by Thomas Keller

Total Time 20 minutes

Yield 4

Number Of Ingredients 6

1/4 cup whole blanched almonds
4 medium freestone peaches
1 cup water
1 cup sugar
2 mint sprigs, plus 2 tablespoons shredded mint
1/4 cup Petit Suisse, fromage blanc or crème fraîche

Steps:

  • Preheat the oven to 350°. Spread the almonds in a pie plate. Toast for about 5 minutes, or until the almonds are lightly golden. Let cool.
  • Meanwhile, using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan. Add the water, sugar and mint sprigs and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.
  • Cut the peaches into small wedges and transfer them to a heatproof bowl. Strain the syrup over the peach wedges and let stand for 5 minutes. Divide the peaches among 4 bowls and spoon the syrup on top. Garnish each serving with the Petit Suisse, sprinkle with the toasted almonds and shredded mint and serve.

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