- 6
- 25 mins
- 45 mins
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Ingredients
- 8 tbsp caster sugar
- 750 ml water
- 1 stick of cinnamon
- 3 cardamom pods
- ¼ nutmeg
- 1 nutmeg mace
- 5-6 allspice
- 5-6 whole cloves
- ½ tsp vanilla paste
- 15 apricots, halved and pitted
- 750 ml milk
- 3-4 tbsp double cream
- 3 ½ tbsp cornstarch
- freshly milled pepper to garnish
Preparation
Step 1
In a pot caramellize the sugar, drop in the spices and pour onto the water – take care, it’s very hot. Bring it to the boil stirring to dissolve the caramellized sugar, add vanilla and boil about 8-10 minutes on moderate heat.
Stir the starch into the milk with a whisk, add cream and stir well.
Add apricots to the soup, pour in the creamy milk and boil for about 2-3 minutes.
Place the pot in cold water to cool the soup, then put in the fridge.
Serve ice cold and sprinkled with freshly milled pepper – before serving take out the spices.