Spiced Apricot Dessert Soup

Author: Canadian Living

Tender apricots float in a pool of clear, subtly spiced dessert broth. Close to a compote in the way you serve it, this Korean-inspired dessert has a touch of the exotic and a lot of class.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1/4 cup thinly sliced peeled gingerroot
  • 3 tablespoons black peppercorns
  • 4 cups water
  • 1 1/3 cup granulated sugar
  • 2 cinnamon sticks
  • 4 cups halved pitted apricots
  • 1/4 cup whole blanched almond

Method

Place ginger and peppercorns in square of cheesecloth; bring edges together and tie with string.

In large saucepan, bring water, sugar, cinnamon and spice bag to boil over high heat; boil for 5 minutes.

Reduce heat to medium-low; add halved apricots and almonds. Place parchment paper directly on surface; simmer just until apricots are tender, about 4 minutes.

Pour into heatproof bowl. Let cool for 30 minutes; refrigerate until cold, at least 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours, removing spice bag for milder flavour.) Discard spice bag and cinnamon sticks.

Nutritional facts Per each of 8 servings: about

  • Sodium 6 mg
  • Protein 2 g
  • Calories 193.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Total carbohydrate 43 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Spiced Apricot Dessert Soup

Login