Roasted Peach Soup

This recipe makes approximately 12 ‘generous’ servings.


12 ripe peaches; peeled, pitted and sliced
2 T melted butter
1 1/4 C brown sugar
4 C peach or apricot nectar (we use Red Jacket Orchards‘ Apricot Stomp)
1 C white wine
1 1/2 t ground ginger
1/4 t kosher salt
nutmeg and cardamom to taste
2 C half and half

1 t fruit flavored vinegar (we like F. Oliver’s Sweet Rich Cherry balsamic for this soup)


Preheat oven to 425. Place sliced peaches, brown sugar and butter in roasting pan. Toss to coat. Bake 25 minutes.

Place roasted peaches in large soup pot with remaining ingredients EXCEPT the half and half. Bring to a boil and reduce to simmer for 20 minutes.

Remove from heat and puree with hand blender. Stir in half and half. Refrigerate at least 6 hours before serving. Serve in chilled bowls with a drizzle of balsamic.