Spiced Apricot Dessert Soup
5 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 193 |
| pro | 2 g |
| total fat | 3 g |
| g sat. fat | 0 |
| carb | 43 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 6 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 15 |
| vit C | 8 |
| folate | 2 |
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.
Ingredients
- 1/4 cup thinly sliced peeled gingerroot
- 3 tbsp black peppercorns
- 4 cups water
- 1-1/3 cups granulated sugar
- 2 cinnamon sticks
- 4 cups halved pitted apricots
- 1/4 cup whole blanched almonds
Preparation
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.
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.
Source : Canadian Living Magazine: August 2007
- Keywords : Dessert; Boil; Refrigerate/Chill; Apricots; Almonds;
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