I did make it through the 50 lbs of South Carolina peaches I brought home from Ohio. Barely. My sister helped considerably – we chopped, peeled, macerated, pureed, roasted, boiled, and grilled. We tried everything we could think of. This peach soup is fabulous. We had it hot, cold, and used it as a drink base. Add champagne, club soda – whatever you want. It can also be frozen. This is her recipe as best as I can remember it.
Ginger Peach Soup
9 medium peaches, peeled, pitted, and coarsely chopped
1 inch of ginger, peeled and minced
1/2 cu. white wine
2 cu. water
1/2 cu. sugar
up to 1/4 cu. lemon juice (optional – we didn’t use it, but it would have protected the peach color a little more)
Simmer the water and sugar together to dissolve the sugar. Add the minced ginger (and the lemon juice if you choose to use it) and bring to a boil. While syrup is heating up, peel and pit peaches, dropping them in the water as you go. Add white wine. By the time you finish the peaches, your soup should be ready. Cook until peaches are quite soft, blend using an immersion blender. Enjoy hot or cold, and garnish with a sprig of fresh mint.
As a side note, I personally just use a vegetable peeler to peel the peaches. Many people recommend dropping the peaches in boiling water for 1 minute and then an ice bath to loosen the skin. I find this is more work than simply peeling them in the first place, but to each her own.