We planted and grew all of our own vegetables. A spectacular apricot tree supplied us with fresh fruit all summer. When we grew tired of eating plain apricots, I made this soup. It’s both tart and sweet, with a hint of ginger and a refreshingly silky texture. I like to serve it on a hot day, when you need a burst of sweetness and energy.

Ingredients:

3 pounds ripe apricots
3 cups apricot nectar
1 cup white wine
1 teaspoon ground ginger
Pinch of saffron threads
1/2 cup honey
1/2 cup packed dark brown sugar
1/4 teaspoon salt
1 cup light cream
Honey, for garnish

Directions:

Bring a 4-quart pot of water to boil over high heat. With a paring knife mark an X on the bottom of each apricot. Drop about four apricots at a time into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately hold them under cold, running water. Gently remove the skins with your fingers. Cut in half and remove the pits. Slice 1 apricot, for garnish.

In a 4 to 6-quart pot over medium-high heat place the peeled apricot halves, apricot nectar, wine, ginger, and saffron. Bring to a boil. Reduce the heat to medium and simmer gently for 30 minutes.

Remove from the heat and add the honey, brown sugar, salt, and cream. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Garnish each serving with an apricot slice and a drizzle of honey.

Makes 8 to 10 servings.