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1 tin apricots, 800 ml
50 ml apricot nectar
5 cl apricot liqueur
200 g frozen raspberries
2 tbsp lemon juice
2 tbsp sugar
Mint, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Finely puree the apricots with the liquid from the tin and the apricot nectar. Add the apricot liqueur. Finely puree the raspberries with the lemon juice and sugar, then push through a fine sieve.

 Ladle the peach soup into bowls. Put the raspberry puree into a freezer bag and cut off one corner to make a small hole. Decorate the peach soup with a swirl of raspberry puree. Serve well chilled and garnished with mint.