Moroccan stone fruit soup
The scent of oranges and sweet spices softens this unusual fruit soup/salad. Use any mix of stone fruits you like - peaches, nectarines, apricots, plums or cherries.
Ingredients
2 peaches or nectarines
4 apricots
4 red plums
100 ml freshly squeezed orange juice
1 tbsp orange flower water or rosewater
1 tbsp Cointreau or Grand Marnier
2 tbsp runny honey
2 tbsp sultanas
2 cinnamon sticks, broken in half
1 tbsp flaked almonds
1 tbsp small mint leaves
Method
Slice the fruits in half, remove the stones and cut into segments. Place in a bowl.
Combine the orange juice, orange flower water, Cointreau, honey, sultanas and cinnamon sticks in a saucepan and bring to the boil, stirring to melt the honey.
Pour the syrup over the fruit and leave for 10 mins for the fruit to absorb the flavours. Pile the fruits in four shallow bowls and spoon on the syrup. Add half a cinnamon stick to each bowl.
Toast the almond flakes in a dry frypan until golden and scatter on top, with a few mint leaves.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
