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Caramelized Peach Soup

Hands-on time 15 mins
Total time 5 hrs, 10 mins
Yield Makes 3 1/2 cups


  • 3 large fresh, ripe peaches, peeled and halved
  • 2 tablespoons light brown sugar
  • 1 1/2 tablespoons honey
  • Parchment paper
  • 1 1/2 cups fresh orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1/4 cup crème fraîche
  • 1/2 teaspoon vanilla bean paste

How to Make It

  1. Preheat oven to 350°. Toss together first 3 ingredients. Place peaches, cut sides down, on a parchment paper-lined jelly-roll pan. Bake 25 minutes or until juices begin to caramelize, turning after 15 minutes.

  2. Transfer peaches and juices to a food processor; cool completely (about 30 minutes). Add orange juice, cinnamon, and salt; process until smooth. Stir in lemon juice. Cover and chill 4 hours.

  3. Combine crème fraîche and vanilla bean paste. Ladle soup into bowls; dollop with crème fraîche mixture.

Musgrove Mill Golf Club, Clinton, South Carolina