“Cold Apricot Soup”
Here’s another yummy fruit soup recipe. Because it’s supposed to be served cold, I think it may be a good pouring sauce over ice cream or other dessert. Anyway, here goes…
450g / 1lb ripe apricots
1litre / 1.75 pints / 4.3 cups of water
100g / 4oz / ½ cup of sugar
½ stick of cinnamon
2 slices of lemon
4-5 tablespoons of cornflour (cornstarch)
Few drops of vanilla essence
- Cover the apricots with boiling water, drain and peel. Cut in half and remove stones.
- Reserve a few apricots for garnish and cut the rest into 1cm (½inch) wide strips.
- Put the water, sugar, cinnamon stick and lemon slices in a pan and bring to the boil.
- Add the apricot slices and cook for about 15 minutes.
- Discard the cinnamon and lemon slices, then liquidize or sieve the soup and return to the pan and re-heat.
- Blend the cornflour with a little cold water, mix into the soup and stir until boiling.
- Stir in the vanilla essence and lemon juice to taste and leave to cool.
- Stir in the reserved apricot halves into the soup.
- Serve with snow dumplings if liked. Recipe below.
500mls / 18fl.oz. / 2¼ cups of milk
½ teaspoon grated lemon rind
25g / 1oz. / 2 tablespoons sugar
Pinch of salt
150g / 5oz. / scant 1 cup semolina
- Bring the milk, lemon rind, sugar and salt to the boil.
- Remove from heat, add the semolina and stir vigorously until mixture forms a ball.
- Heat for one minute, stirring all the time.
- Transfer to a bowl and beat in the egg.
- Fill a large pan two thirds full with salted water and bring to boiling point.
- Using two wet teaspoons, form small dumplings from the semolina mixture and drop carefully into the boiling water.
- Cook gently for 5-7 minutes, remove with a slotted spoon, drain and serve with the soup.
P.S. This is another delicious recipe from Cooking For Today. I couldn’t find my edition online but this looks like a book I’d like on my bookshelf!
Fruit: Recipes that celebrate nature
“This is a beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes.”