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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh apricots are available in June and July. If you want to make this soup in other months, substitute six drained canned unsweetened apricot halves Ingredients:
1/4 cup cognac |
2 tablespoons dried cranberries (such as craisins) |
2 cups orange juice |
3 medium peaches, peeled, halved, and pitted |
3 medium apricots, peeled, halved, and pitted |
Directions:
1. Combine cognac and cranberries in a bowl; let stand 15 minutes, stirring occasionally.
2. Place cognac and cranberries in a blender; process until cranberries are finely chopped. Add orange juice, peaches, and apricots; process until peach mixture is smooth and cranberries are minced. Cover and chill. Serve chilled.
3. NOTE: You can omit the cognac and use 2 1/4 cups orange juice, if desired.
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