This soup can be made using fresh or canned apricots and also works well with peaches.
This is a fairly rich soup…..so a little goes a long way!
For fresh apricots:
2 cups peeled and pitted apricot halves
1 cup sugar
1 cup water
Simmer until apricots are tender
Use two small (14 oz) cans of apricots in heavy syrup (do not drain)
1 cup half and half
1 Tablespoon lemon juice
6 to 8 mint leaves
— DIRECTIONS —
Place all of the ingredients in a blender and blend until smooth
Serve in punch cups of fruit nappies* (*small fruit bowls). Garnish with sprigs of mint.
This makes about 4 cups or 8 half cup servings.
The White Oak Bed and Breakfast
The Ohio Broad