Chinese Peach Soup

Charlotte J's Note:

This 18th century Chinese recipe takes the full advantage of the Saturn peaches* and their delicate flavor. It makes a great starter course hot or cold. It looked so good that I had to post it here for safe keeping. It comes from our local newspaper. *You may substitute another variety of fresh peach, but canned peaches will not work in the recipe.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 6 tablespoons sugar
• 2 tablespoons cornstarch
• 2 cups peach juice or 2 cups water
• 2 tablespoons butter (the Chinese use lard)
• 1 lb saturn peach , pared, seeded and chopped into small pieces
• 1 tablespoon rose water

Directions:

1. Combine the sugar, cornstarch and juice in a work bowl and whisking until starch is completely dissolved.
2. Heat the butter in a deep saucepan until it melts, then add the sugar mixture.
3. Add the peaches and cook over medium heat for 15 to 20 minutes, or until soft.
4. Pour this mixture into a blender or food processor and puree until smooth and creamy.
5. Return the soup to the saucepan and bring to a gentle boil.
6. Remove from heat and add the rose water.
7. Serve immediately or chill to serve cold.
8. Serves 4 to 6 as a starter.