Spiced Fruit Soup

Paul Heerlein

Teri Wisdom

 

 

6#        dried apricot

7 oz      Rangpur Lime

7 oz      water or juice, apple juice

1 oz       Madeira

TT         Salt and White Pepper

 

 

Soak apricots in water over night. Puree apricots, and then strain through large china cap. Add lime juice and Madeira and pinch of ground ginger, add salt and pepper to taste. Thin to desired consistency with water.

 

 

Garnish

 

2 lbs. granny smith apples. Clean and peel, slice into batonet and cut at a diagonal sliced crosswise. Lay flat side down and butter top then bake in 350 oven for 10 minutes.

 

Toast sliced almonds or whole almonds browned and cut in chunks.

 

Swirl sour cream in sunburst pattern put apples and almonds in center.