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Serves : 6

At Patina, Joachim Splichal serves this refreshing summer dessert soup with the Pistachio Biscotti. Plus: More Dessert Recipes and Tips

How to Make It

Step 1    

In a medium nonreactive saucepan, combine the sugar with 1 cup of water and stir over moderately low heat until the syrup is clear, about 4 minutes. Pour into a heat-proof bowl.

Step 2    

In the same saucepan, cover the apricots with 2 cups of water and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until pulpy, about 25 minutes. Stir in the syrup.

Step 3    

Strain the apricot soup through a fine sieve into a nonmetallic bowl and refrigerate until chilled or for up to 1 day. Stir in the Champagne just before serving.

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