📝 About This Recipe
This elegant cold soup captures the essence of a golden summer afternoon, blending the velvet texture of tree-ripened peaches with the crisp, effervescent luxury of French Champagne. Infused with aromatic vanilla and a hint of fresh ginger, it serves as a sophisticated palate cleanser or a light, refreshing dessert. The interplay of chilled stone fruit and sparkling wine creates a sophisticated balance of sweetness and acidity that is both nostalgic and avant-garde.
🥗 Ingredients
The Peach Base
- 2.5 pounds Fresh Yellow Peaches (ripe, pitted, and sliced; skins left on for color)
- 1/2 cup Granulated Sugar (adjust based on the sweetness of the fruit)
- 1 inch piece Fresh Ginger (peeled and thinly sliced)
- 1 Vanilla Bean (split and seeds scraped)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 cup Water (filtered)
The Infusion
- 1.5 cups Champagne or Dry Sparkling Wine (well-chilled; Brut or Extra Dry preferred)
- 2 tablespoons Peach Schnapps or Elderflower Liqueur (optional, for depth of flavor)
- 4-5 large leaves Fresh Mint Leaves (for steeping)
Garnish and Topping
- 1/2 cup Mascarpone Cheese (at room temperature)
- 1 tablespoon Wildflower Honey (for whisking into the mascarpone)
- 1/2 cup Fresh Raspberries (for garnish)
- 1 handful Micro-mint or Small Mint Sprigs (for a pop of green)
- 6-8 pieces Edible Pansies or Cornflowers (optional, for a floral touch)
👨🍳 Instructions
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1
In a large heavy-bottomed saucepan, combine the sliced peaches, sugar, water, sliced ginger, and the vanilla bean (both seeds and pod).
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2
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure the sugar dissolves completely.
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3
Lower the heat and cook for 10-12 minutes, or until the peaches are very soft and falling apart. The liquid should become a light, fragrant syrup.
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4
Remove the pan from the heat. Add the fresh mint leaves to the hot mixture and let them steep for 5 minutes to release their oils.
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5
Discard the vanilla bean pod, the ginger slices, and the mint leaves. Allow the mixture to cool to room temperature.
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6
Transfer the cooled peach mixture to a high-speed blender. Add the lemon juice and the peach schnapps (if using).
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7
Puree on high until the soup is completely smooth and velvety. For an extra refined texture, pass the puree through a fine-mesh sieve into a clean bowl.
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8
Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or until thoroughly chilled. This is crucial for the flavors to meld.
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9
While the soup chills, whisk together the mascarpone and honey in a small bowl until smooth and slightly aerated.
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10
Just before serving, remove the soup from the refrigerator. Slowly whisk in the chilled Champagne. The soup will thin out and become slightly frothy.
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11
Ladle the soup into chilled shallow bowls or wide-rimmed coupe glasses.
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12
Gently place a dollop of the honey-mascarpone in the center of each bowl and use a toothpick to create an elegant swirl.
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13
Garnish with fresh raspberries, a sprig of mint, and edible flowers for a stunning presentation. Serve immediately while the Champagne is still effervescent.
💡 Chef's Tips
Use the ripest peaches you can find; if they aren't aromatic at room temperature, they won't yield a flavorful soup. Keep the Champagne chilled until the very last second to preserve the bubbles and the crisp temperature contrast. If the soup is too thick after chilling, you can thin it with a splash of white grape juice or more Champagne. To prevent the peaches from browning during prep, toss them with a little lemon juice immediately after slicing. Avoid using an overly sweet sparkling wine; a 'Brut' provides the necessary acidity to balance the sugar in the fruit.
🍽️ Serving Suggestions
Pair with light, buttery shortbread cookies or almond tuiles for a delightful crunch. Serve in chilled crystal coupes for a high-end brunch or garden party appetizer. A side of lightly toasted brioche with a smear of goat cheese complements the sweetness of the peaches. Accompany with a glass of the same Champagne used in the recipe to harmonize the flavors. For a midday summer meal, serve alongside a light arugula and prosciutto salad.