Hands-on Time
15 Mins
Total Time
5 Hours 10 Mins
Yield
Makes 3 1/2 cups

How to Make It

Step 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.

Step 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.

Step 3

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

Musgrove Mill Golf Club, Clinton, South Carolina

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