This is a Ch’ing Dynasty (1636 – 1912) court recipe.
3 tblsp. Sugar
2 tblsp corn starch
1 cup water
1 tblsp. Butter
10 oz. Bag of frozen peaches (thawed) or ½ lb.. fresh, peeled, seeded and mashed
½ to 1 tsp. Rose water
In a pot, combine dry ingredients and water. Whisk while stirring and bringing to a boil.
Remove from heat thoroughly blend peaches into thick mixture. Add ½ tsp. then taste. Stop there if you like the flavor. Incrementally add more until satisfied.
Serve warm or cold.
A Japanese Princess related by marriage to the imperial Chinese family compiled a collection of court recipes during a time of great sorrow and grief. (Death of a daughter and her husband and brother being held in China as political prisoners.) Peach Soup is one recipe from the collection in the book Court Dishes of China, Su Ching (Lucille Davis).
I first served this with chicken thighs cooked in the crockpot for several hours (on low) with BBQ sauce and a can of beer. The two together create a lovely combination of flavors.
Below are the ingredients that I used for this recipe, but I will also note that other combinations of cheeses and nuts will also work just equally as well.
3 or 4 large ripe peaches – peeled. Remove the pit and slice in quarters.
2 tblsp. olive oil
2 tblsp. Tamari pumpkin seeds – crushed or chopped
about 1/8 cup Manchego cheese thinly sliced with a vegetable peeler
about 1 tsp. bee pollen (or sugar)
salt to taste
Heat olive oil in pan till hot. Add peach slices. Let them brown on one side, then flip to brown the other side.
Remove from heat and drain any excess oil.
While peaches are still hot, sprinkle them with the nuts, cheese and bee pollen.