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Ingredients
- 1kg of apricots
- 1 cup of sugar
- 750ml of a sweet, dessert style Muscat wine
- cream, vanilla ice-cream or creme frache to serve
Method
This dessert soup is adapted from a recipe by Claudia Fleming from her book The Last Course.
In a saucepan combine 1kg of apricots (washed, unpeeled and pitted) with a cup of sugar, a cup of water and 750ml of a sweet, dessert style Muscat wine such as Beaumes-de-Venise, Muscat of Alexandria or raisined Muscat.
Bring to a boil, and then reduce the heat to a simmer until the apricots are very tender and all the alcohol has evaporated (about 25-30 minutes). Allow to cool, puree the mixture in a blender then pass through a fine sieve, discarding the remainder. Chill until very cold.
To serve
Serve in bowls with a dollop of cream, vanilla ice-cream or creme frache and a drizzle of the Muscat wine.
