Apricot Soup

1. 1

   In a medium nonreactive saucepan, combine the sugar with 1 cup of water and stir over moderately low heat until the syrup is clear, about 4 minutes.

2. 2

   Pour into a heat-proof bowl.

3. 3

   In the same saucepan, cover the apricots with 2 cups of water and bring to a boil.

4. 4

   Cover and simmer over moderate heat, stirring occasionally, until pulpy, about 25 minutes.

5. 5

   Stir in the syrup.

6. 6

   Strain the apricot soup through a fine sieve into a nonmetallic bowl and refrigerate until chilled or for up to 1 day.

7. 7

   Stir in the Champagne just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.