Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cold Peach Soup
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- #83281
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup water
1/4 cup sugar
1 teaspoon whole cloves
1 cinnamon stick
1 1/2 teaspoon cornstarch
2 cups white wine
2 1/2 pounds frozen peaches, defrosted with juice, or fresh peaches, peeled and pits removed
whipped cream for garnish
fresh mint for garnish
directions
Put water, sugar, cloves and cinnamon in a medium saucepan and simmer for 30 minutes to reduce to syrup. Strain and return to pot.
Add cornstarch to white wine, stirring to dissolve. Add wine mixture to syrup. Bring to a boil and then cool.
Puree peaches and add to cooled syrup mixture. Stir and chill. Mixture will be thick.
Serve with a dollop of whipped cream and top with fresh mint.
added by
cookin_ladies
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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