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Essence of Peach Soup

 

2 cantaloupes
1 peach, peeled and pitted
1 cup peach nectar
1/2 cup Rhine, White Zinfandel or other fruity wine
Juice of 1 lime
4 Tbs. toasted pine nuts for garnish
1 cup raspberries for garnish
Mint leaves for garnish

Directions
1. Slice cantaloupes in half crosswise, leaving flat ends intact. Scoop out seeds, and remove flesh from both melons, leaving an inner layer. Use flesh from 1/2 melon only, reserving remainder for another use.
2. Place melon flesh, peach, peach nectar, wine and lime juice in blender, and process until smooth. Pour into container, and refrigerate until chilled.
3. To serve, pour about 1 cup soup into each melon half, and garnish with pine nuts,
raspberries and mint leaves.

Nutritional Information
Per Serving: Calories: 230, Protein: 5g, Total fat: 5g, Saturated fat: 1g, Carbs: 40g, Cholesterol:
mg, Sodium: 30mg, Fiber: 6g, Sugars: 33g

 

 

Picking InfoJuly 15th, 2017

  Closed until May 2018 Picking Schedule Strawberries- check back in mid-May   Sweet cherries- early June Black and Red Raspberries - mid June Blueberries - mid June      

Photo(s) added: , Another New PhotoJune 7th, 2017

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Photo(s) added: July 2nd, 2015

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