Cinnamon Peach Soup

• 2 pounds peaches ripe
• 3 each cloves whole
• 3 each allspice berries
• 3 each cardamom pods
• 2 cups orange juice freshly squeezed
• 3 tablespoons lime juice fresh, (or to taste)
• 3-4 tablespoons honey or brown sugar, (or to taste)
• 1 teaspoon cinnamon ground
• 1 teaspoon ginger ground
• 1 cup yogurt cheese, nonfat
• 1 tablespoon crystallized ginger (candied) diced
• 1 x mint sprigs for garnish

1. Drop the peaches in a pot of boiling water and boil for 30 seconds.
2. Rinse them under cold water and slip off the skins.
3. Pit the peaches and coarsely chop them.
4. Tie the cloves, allspice, and cardamom in cheesecloth (or wrap in foil and pierce with fork).
5. Combine the peaches, spice bundle, orange juice, lime juice, honey, cinnamon, and ginger in a heavy saucepan.
6. (The amount of honey needed well depend on the sweetness of the peaches.)
7. Simmer for 5 to 10 minutes, or until the fruit is very soft.
8. Remove the spice bundle and let the soup cool to room temperature.
9. Puree the soup in a blender and chill.
10. Just before serving, whisk in the yogurt and candied ginger.
11. Correct the seasoning, adding honey and lime juice to taste.
12. Serve in glass bowls or wine goblets, garnishing each with a sprig of mint.

peaches, berries, cardamom pods, orange juice freshly squeezed, lime juice fresh, honey, cinnamon ground, ginger ground, yogurt cheese, ginger, mint sprigs

Taken from recipeland.com/recipe/v/cinnamon-peach-soup-33412 (may not work)