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Cabernet
Niro Vasali
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Peaches
Claude Monet
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La Belle Cuisine
François
Payard’s Red Wine Soup
 
Simply Sensational Desserts:
140 Classics for the Home Baker
from New York's Famous Patisserie and Bistro
2000 IACP Award Winner - Bread, Other Baking, Sweets
François Payard with Tim Moriarty and Tish Boyle
1999, Broadway Books, a division of Random House, New York
 
"When I was a kid, my parents
would sometimes serve us hot wine and peaches. Although that was the inspiration for this
soup, the secret ingredient is the tea
bag. Though I was envisioning a sangria lightness
for this soup, I knew I had
to start with a heavy-bodied wine, because I would need to
boil it to remove
much of the alcohol. Beaujolais is very fruity, but it has no body; I
suggest a Cabernet. I added cloves, some berries, strawberries and pineapple. (This recipe
is a good way to use
up berries that are going soft.) When I tasted the result, I
realized
something was missing, so I added a tea bag, which gave an amazing
flavor to the wine. Use
Earl Grey or a flavored tea, any flavor you like. You
can serve this soup in a bowl, of
course, but for more panache, try it in a
stemmed wine glass, perhaps with a strawberry
floating, or layered with
ice cream and sliced peaches, like a parfait.
The soup also
works as a sauce, poured over vanilla ice cream or peaches,
or both."
Makes 8 servings
Soup:
4 cups (936 grams) full-bodied
red wine,
such as Cabernet
2 black peppercorns
1 cinnamon stick
Grated zest of 2 oranges
Grated zest of 1 lemon
1/4 pineapple, peeled, cored and diced
10 large strawberries, washed, hulled,
and cut into quarters
1 berry-flavored tea bag
Garnish:
1/2 pint (227 grams) fresh berries, such as
raspberries,
strawberries,
or
blackberries
8 mint sprigs
Make the soup: Combine the red wine, peppercorns, cinnamon stick
and orange and lemon zests in a medium saucepan, and bring to a boil
over medium-high
heat. Boil until reduced by one third, about 10 minutes.
Remove the pan from the heat and
add the pineapple, strawberries and
tea bag. Allow the mixture to stand for 5 minutes.
Remove the tea bag, transfer the soup to a medium bowl or pitcher, and
refrigerate for at least 3 hours, until well chilled. Strain the soup through
a sieve and
refrigerate until serving time.
Serve the soup: Ladle or pour the soup into shallow soup bowls
and
garnish
each with a few berries and a mint sprig.
Chilled Exotic Fruit Soup
Round Hill Hotel and Villas - Montego Bay, Jamaica
Gourmet February
1996
1/2 large papaya, seeded, peeled, and chopped
(about 1 1/2 cups)
1 1/2 cups chopped peeled fresh pineapple
1 1/2 cups chopped cantaloupe flesh
1/4 cup finely chopped peeled fresh gingerroot
3 tablespoon sugar, or to taste
3 to 4 cups unsweetened pineapple juice
Fresh lime juice to taste
In a saucepan combine the fruits, gingerroot, sugar and 3 cups pineapple
juice and simmer, covered, 20 to 30 minutes, or until fruits are tender.
Cool mixture,
uncovered, and in a blender, purée it in batches. Season
soup with lime juice and, if
necessary, thin to desired consistency with
the remaining 1
cup pineapple juice. Chill soup,
covered, at least 2 hours,
or until cold, and
up to 2 days. Serve the soup garnished with mint
sprigs
if desired. Makes about
6 cups.
Fruit Gazpacho
The Silver Palate
Good Times Cookbook
Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co., Inc.
"A
combination that will dazzle your eyes and your palate."
2 cups tomato purée
3 cups freshly squeezed orange juice
2 teaspoon sugar
Grated zest of 1 orange
Grated zest of 1 lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half (garnish)
1 or 2 kiwis, peeled and sliced (garnish)
Combine the tomato purée, orange juice, sugar, orange and lime zests,
cantaloupe, honeydew, and mango in a large bowl. Process half of the
mixture in a food
processor fitted with a steel blade or a blender until
smooth. Stir the purée into the
remaining fruit mixture.
Stir in the apple, blueberries, and grapes. Refrigerate covered for
several hours.
Ladle the soup into bowls. Garnish each serving with several straw-
berry
halves and a couple of kiwi slices.
8 first-course portions
Peach Soup
Ninth Street House - Paducah, KY
Bon Appetit Archives
Bon Appetit - One Year Subscription
1 cup water
1/4 cup sugar
1 teaspoon whole cloves
1 cinnamon stick
1 1/2 tablespoons arrowroot dissolved in
2 cups dry white wine
2 1/2 pounds frozen peaches,
defrosted, undrained and puréed
Pound Cake
1/2 cup whipping cream
2 tablespoons confectioner's sugar
1/2 cup sour cream
1 cup blueberries, rinsed and drained
Combine water, sugar, whole cloves and cinnamon stick in medium
saucepan
and bring to boil over medium-high heat. Reduce heat, cover
and simmer 30 minutes. Strain
and return to pan. Add arrowroot and
wine mixture and blend thoroughly. Bring to boil,
stirring occasionally.
Let cool, then add puréed peaches. Chill well. Ladle into soup
bowls
and serve as a first course.
To serve as dessert, spoon over thick slices of pound cake and garnish
with whipped cream and blueberries.
For garnish: Whip cream with sugar in chilled bowl until it holds peaks.
Fold in sour cream. Chill thoroughly. 6 to 8 servings.
Featured Archive Recipes:
François Payard's Spiced Cherry Soup
Chilled Peach Soup with Lemongrass Sorbet
Chilled Strawberry Soup with Pound Cake Croutons
Ruby Peach Soup
Spiced Red-Wine Fruit Soup with
Candied Orange
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