Photo by Christel Lewis/iStock
SERVES 4
3 large peaches, peeled, halved, pitted
2 tablespoons packed brown sugar
1½ tablespoons honey
1½ cups fresh orange juice
½ teaspoon ground cardamom (or allspice or cinnamon)
¼ teaspoon sea salt
1 to 2 teaspoons fresh lemon juice
¼ cup sour cream (optional)
½ vanilla bean, split lengthwise (optional)
Fresh peach slices for garnish (optional)
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper. Toss peaches, sugar, and honey in a large bowl. Place peaches, cut side down, on prepared baking sheet. Roast peaches 15 minutes; turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor and let cool; blend until smooth. Add orange juice, cardamom and salt; continue blending until smooth. Transfer soup to a medium bowl; season to taste with lemon juice. Cover and refrigerate until cold, at least 2 hours and up to 8 hours.
To serve soup with vanilla-flavored sour cream: Place sour cream in small bowl. Scrape in seeds from vanilla bean and mix well. Ladle soup into 4 bowls; top with a dollop of vanilla-flavored sour cream. Garnish with fresh peach slices.