Executive Chef James R. Patterson, III
Recipe by Southern Living July 2011

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Recipe Summary test

hands-on:
15 mins
total:
5 hrs 10 mins
Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Musgrove Mill Golf Club, Clinton, South Carolina

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