Nutritional Info

Nutrition Facts

Serving Size 1 (469g)

Calories 860
Calories from Fat 206 (24%)
Amount Per Serving %DIV
Total Fat 22.9g 35%
Saturated Fat 7.9g 40%
Monounsaturated Fat 4.7g
Polyunsaturated Fat 10.3g
Trans Fat 0.0g
Cholesterol 16.7mg 6%
Sodium 616.8mg 27%
Potassium 1057mg 22%
Total Carbohydrate 159.9g 53%
Dietary Fiber 7.1g 28%
Sugars 121.1g
Protein 8.5g 17%

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Recipe Description
Here's a light soup you can serve as either first course or dessert. Stir tart yogurt into the fruit puree and you have a refreshing starter for a warm weather meal; add whipping cream or sour cream, and you've created a smooth, velvety, and sophisticated ending for a special dinner.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 1/2 Pound(lb)  apricots
1 Cup(c)  each water and dry white wine
1   cinnamon stick (about 2 inches long
1 1/2 Tablespoon(T)  lemon juice
1 Cup(c)  granulated sugar
1 Tablespoon(T)  cornstarch blended with 1 tablespoon cold water
1/4 Cup(c)  apricot- or almond-flavored liqueur for orange-flavored liqueur
1 Cup(c)  whipping cream, sour cream, or plain yogurt
1   powdered sugar


Pitted apricots; then cut fruit into chunks and place in a 3- to 4-quart pan. Add water, wine, cinnamon stick, and lemon juice. Bring to a boil over high heat; then reduce heat, cover, and simmer until fruit mashes easily (about 15 minutes). Remove from heat; remove and discard cinnamon stick.

In a food processor or blender, whirl fruit mixture, a portion at a time, until smooth. Return to pan and stir in granulated sugar. Then stir in cornstarch mixture; cook over high heat, stirring, until mixture is thickened (about 5 minutes). Remove from heat and let cool slightly. Skim off and discard any foam. Add liqueur (if desired) and 1/2 cup of the whipping cream. (If using sour cream or yogurt, beat 1/2 cup with a wire whisk until smooth; then whisk into soup until smoothly blended.) Cover soup and
refrigerate until cold.

Beat remaining 1/2 cup whipping cream just until it holds soft peaks; sweeten with powdered sugar, if desired. (Or sweeten remaining 1/2 cup sour cream or yogurt to taste with powdered sugar.) To serve, ladle soup into bowls; pass sweetened cream at the table to spoon into individual servings.

Additional notes

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Apricot Cinnamon Soup
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