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Yield: 6 Servings
Ingredients:
- 24 peaches, cut in half and pitted
- Extra virgin olive oil
- 1/2 cup brown sugar
- 3 cups chicken stock
- 1 cup heavy cream
- 4 ounces peach schnapps
- Nutmeg, to taste
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 strips applewood-smoked bacon, coarsely chopped and
fried
- Fried arugula for garnish (see tip)
Method:
Preheat oven to 450°. Place peaches on a lightly oiled
sheet pan, skin side down, and roast for 10 minutes. Sprinkle
the brown sugar atop the peaches, and bake until the sugar
caramelizes and the peaches begin to brown, about 15 additional
minutes. Remove from oven and pour the peaches, caramelized
sugar, and the juices that collected in the pan into a food
processor or blender. Process until smooth. Warm the stock,
cream, and schnapps in a 6-quart pan over high heat for 5
minutes. Pour in the puréed peaches, and season to
taste with nutmeg, salt, and pepper. Cook, whisking steadily,
until it comes to a boil. Pass through a chinoise or food
mill fitted with a fine-gauge disk.
To Assemble and Serve:
Ladle the soup into serving bowls. Place a small mound of
crispy bacon in the center of each serving and garnish with
fried arugula.
Quick Tip:
To fry your herbs, you will need about 4 times the amount
of oil than the item you’re frying. Bring vegetable,
canola, or sunflower oil to 375° in a deep skillet. Fry
the herbs until crispy and the edges just begin to brown,
less than 10 or 15 seconds, depending on the item you’re
frying. Remove with a slotted spoon and drain on paper towels.
Season to taste with sea salt or even superfine sugar, depending
on the application. You can store drained fried herbs and
greens in a paper towel-lined resealable container for up
to 1 week.
Wine Pairings:
Marcel Deiss Pinot Blanc, Alsace, France
Coriole Chenin Blanc, McLaren Vale, Australia
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