Apricot Soup

• 3/4 cup plus 2 tablespoons sugar
• 10 large fresh apricots, pitted and quartered
• 1 cup dry Champagne, chilled

1. In a medium nonreactive saucepan, combine the sugar with 1 cup of water and stir over moderately low heat until the syrup is clear, about 4 minutes.
2. Pour into a heat-proof bowl.
3. In the same saucepan, cover the apricots with 2 cups of water and bring to a boil.
4. Cover and simmer over moderate heat, stirring occasionally, until pulpy, about 25 minutes.
5. Stir in the syrup.
6. Strain the apricot soup through a fine sieve into a nonmetallic bowl and refrigerate until chilled or for up to 1 day.
7. Stir in the Champagne just before serving.

sugar, fresh apricots

Taken from www.foodandwine.com/recipes/apricot-soup (may not work)