My F&W
quick save (...)

Apricot Soup

  • SERVINGS: 6

At Patina, Joachim Splichal serves this refreshing summer dessert soup with the Pistachio Biscotti.

Plus: More Dessert Recipes and Tips

  1. 3/4 cup plus 2 tablespoons sugar
  2. 10 large fresh apricots, pitted and quartered
  3. 1 cup dry Champagne, chilled
  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.
  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.
  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.

Suggested Pairing

A flute of Veuve Clicquot Demi-Sec is an ideal partner for Splichal's Apricot Soup, which owes its own hint of effervescence to a splash of dry Champagne.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.