Champagne Peach Melon Soup
Simple cantaloupe and peach puree is chilled and topped with champagne and mint. Great for a classy but light dessert that is perfect for summer. Plan ahead to chill the fruit puree before serving.
Ingredients
- 2 ½ lbs. sliced peaches
- 1 ripe cantaloupe
- ½ bottle champagne
- Fresh mint
Preparation
- Remove meat from the melon and puree in a blender with peaches.
- Chill this mixture well.
- At serving time, fill champagne glasses 2/3 full with chilled fruit puree.
- Top with champagne.
- Garnish with a sprig of fresh mint.
- Yield: 12 to 16 servings
From Colander to Classroom
An Educational Experience
Peach - Prunus persica
The peach originated in China. As far back as 10th century BC, peaches were mentioned as a favored fruit of emperors. The Persians brought the peach from China and passed it on to the Romans. Spanish explorers bought it to North America in the 16th century. The peach made it to England/France in the 17th century, where it was very popular. Queen Victoria felt no meal complete without a fresh peach.
The English name derives from Latin persicum malum, meaning Persian apple. Thomas Jefferson had peach trees at Monticello, but US farmers did not begin commercial production until the 19th century.
Today, peaches are the 2nd largest commercial fruit crop in the US, 2nd only to apples. Outside of the US Greece, Italy, and China are major producers of peaches,
Information adapted from:
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