Apricot soup with rosemary
The apricot season is drawing to a close and that is a good reason to try out some recipes before it is too late. At a recent visit to Granville, a great coastal town in Normandy and the Manche department, a restaurant suggested apricot soup with rosemary as dessert. I was intrigued by the combination and conquered by the result.
Back home, I wanted to try it myself.
First, I made a plain apricot soup with rosemary. The smell of rosemary was rather present at the start so I took out the sprig after a while. But later, when we ate the soup, there was only a hint left so the rosemary can stay longer during the presentation.
A second evening, I added some red fruit, mint and grilled almonds.
- Two kilo’s of apricots
- 200 grammes of fine sugar
- Two cups of water
- One large sprig of rosemary
- A glass of a sweet fortified wine such as Muscat de Rivesaltes, Floc de Gascogne etc.
- (Optional; 100 grammes of raspberries, 50 grammes of blanched and grilled almonds, some mint leaves)
- Wash the apricots, cut them in two to remove the stone and then halve the halves again.
- Put the sugar and water in a large plan and cook until the sugar is dissolved and small bubbles start rising to the surface.
- Add the apricots and cook.
- Wash the rosemary and add to the apricots, stir and cook for 10-15 minutes.
- Add the Muscat, stir and switch off the heat.
- Let it cool, blend the apricots with a mixer or kitchen machine and set it aside in the fridge for several hours before serving.
- Just before presenting, you can add fruit, almonds, mint, a scoop of ice cream, flat curved sugary biscuit (tuile), or whatever you like.