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Bon Appetit/October 1979 - R.S.V.P. Letters to the Editor
Recipe request from Twigs restaurant in The Capitol Hilton, Washington D.C.

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Rate this recipe 3.8/5 (4 Votes)


  • 8 apples
  • 2 cups apple juice
  • Juice from 2 lemons
  • 1 tblsp sugar or to taste
  • 1 cinnamon stick
  • 1/2 tsp vanilla
  • 2 cups orange juice
  • 2 cups whipping cream
  • 3 tblsp Cointreau or Triple Sec


Servings 3


Step 1

Peel, core and quarter 6 apples. Combine with apple juice, lemon juice, sugar, cinnamon stick and vanilla in large saucepan. Cover and cook over medium heat until apples are very soft, about 20 minutes. Let cool, then cover and refrigerate 24 hours.

Remove cinnamon stick. Add orange juice and whipping cream to apples and puree in batches in blender until smooth. Pour into chilled tureen. Shred remaining 2 apples (unpeeled) and stir into soup along with liqueur. Serve immediately.


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