Cinnamon Peach Soup

2 lb ripe peaches
3 whole cloves
3 allspice berries
3 cardamom pods
2 cups freshly squeezed orange juice
3 tbs fresh lime juice, or to taste
3 tbs to 4 tbs honey or brown sugar(or to taste)
1 t ground cinnamon
1 t ground ginger
1 cup nonfat yogurt
1 tbs diced candied ginger
Sprigs of fresh mint for garnish

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


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