Remember last time when we visited the Union Square Market? I picked up some fragrant and perfectly ripe summer fruit that was just begging to be made into something delicious. When it comes to summer fruit, especially stone fruits like peaches and apricots, it’s hard to think past eating them raw. They’re just so perfect the way they are!
Instead of baking them into a pastry, I thought I’d keep the fruit cold and refreshing by blending it into chilled fruit soup. A fruit soup might sound strange to you, but trust me: this recipe will be your new best friend. Our luscious fruit is pureed with a five-spice infused white wine syrup, making this dish sweet and a bit exotic.
Served ice cold, this soup makes a show stopping first course. Or, if you’d like to top if off with a little sorbet, it’s a refreshing and light Summer dessert. Enjoy!
- 2 cups dry white wine, such as Chardonnay
- 1/2 cup cup honey
- Zest of 1 orange (I used lime here!)
- 1/2 teaspoon five-spice powder
- 4 cups cantaloupe, cut into chunks
- 2 cups peaches, cut into chunks
- 2 cups apricot, cut into chunks
- 3 tablespoons lime juice
- 1/4 teaspoons salt
- 1 cup blueberries or raspberries, for garnish
- Mint leaves, for garnish
- Sorbet, to garnish (optional)
- In a small saucepan over medium heat, combine the wine, honey, zest, and five spice powder. Simmer until reduced to about 1 1/2 cups (10-15 minutes). Remove from heat to cool.
- Working in batches if necessary, blend the wine syrup with the remaining ingredients (except garnishes). Transfer to refrigerator to cool completely, about 5 hours.
- To serve, pour into bowls and garnish with berries, mint, and sorbet if desired. Enjoy!