Cinnamon-Ginger Peach Soup - serves 4

2 lb ripe peaches
3 whl cloves
3 allspice berries
3 cardamom pods
2 cup freshly squeezed orange juice
3 tbsp fresh lime juice, or to taste
3 tbsp honey or brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1 cup yogurt
1 tbsp 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.