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Categories:Viewed: 108 - Published at: 6 years ago
Ingredients
- 4 large peaches, peeled, halved, pitted
- 2 tbsp. (packed) brown sugar
- 1 1/2 tbsp. honey
- 1 1/2 cups organic pineapple juice
- 1/2 tsp. ground cardamom
- 1/4 tsp fine sea salt
- 1-2 tsp. fresh lime juice
- 1/4 cup coconut cream
- dash of nutmeg
Method
- Preheat oven to 350 degrees. Line rimmed baking sheet with aluminum foil. Toss peaches, brown sugar and honey in large bowl. Place peaches cut side down on prpared baking sheet. Roast peaches 15 minutes, turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor or blender and cool; blend until smooth. Add pineapple juice, cardamom and salt; blend until smooth. Transfer soup to a medium bowl, season to taste with lime juice. Cover and refrigerate for 2-8 hours.
- Pour cilled soup into bowls and pour coconut cream in center, sprinkle with a dash of nutmeg, add a sprig of mint or a few peach slices and serve.
