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Chilled Roasted Peach soup
by: Grant Hummer

Ingredients:
4 large peaches, peeled, halved and pitted
1 1/2 cups granulated sugar
2 cups peach nectar
1 star anise, cracked
1 vanilla bean, split
3 oranges, juice of
2 lemons, juice of
1 cup strawberries, washed and hulled
2 sprigs fresh mint

Preparation:
Preheat oven to 400 degrees.
Lightly butter a baking sheet.
Place peach halves cut side down, on prepared baking sheet.
Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes.
Place the baked peaches in a food processor or blender, along with any drippings from the pan.
Puree until smooth, stopping 2 to 3 times to scrape down the sides.
Transfer to a large nonreactive bowl and set aside.
In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat.
Use the tip of blunt knife to scrape the vanilla bean seeds into mixture.
Bring to a boil and then remove from heat.
Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices.
Slowly add the peach syrup to the peach puree until the desired flavor is achieved.
If the soup is flavored to your liking but too thick, add a little plain peach juice to thin.
Cover and refrigerate until completely cold.
To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint.

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