Fresh Apricot Soup
|Apricots||1 1⁄2 Pound, quartered and pitted|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Cinnamon stick||2 Inch|
|Lemon juice||1 1⁄2 Tablespoon|
|Granulated sugar||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon, stirred with water|
|Apricot liqueur/Almond liqueur||1⁄4 Cup (4 tbs)|
|Whipping cream/Sour cream / plain yogurt||1 Cup (16 tbs)|
|Powdered sugar||2 Tablespoon|
Place apricots in a 4-quart pan with water, wine, cinnamon stick, and lemon juice.
Bring to a boil over high heat; then cover, reduce heat, and simmer until fruit mashes easily (about 15 minutes).
Remove from heat and discard cinnamon stick.
Insert metal blade.
With a slotted spoon, transfer fruit (leaving liquid in pan) to work bowl-process continuously until pureed.
Return puree to pan; stir in granulated sugar and cornstarch mixture.
Cook over high heat, stirring, until mixture thickens (about 5 minutes).
Remove from heat and let cool slightly.
Skim off and discard any foam.
Add liqueur (if used) and half the cream; whisk into soup to incorporate smoothly.
Let soup cool; cover and refrigerate for at least 6 hours.
Just before serving, insert metal blade.
Thicken remaining cream (or whip cream by hand).
Sweeten cream (or remaining sour cream or yogurt) to taste with powdered sugar; spoon into a bowl.
Pass sweetened cream and powdered sugar to add to each portion.