Apricots – Cold Peel

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	1 hr 50 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Place the apricots in boiling water for 1 minute, rinse in cold water, peel, cut in half, stone. Finely puree the pulp in a blender. Stir in 100 g powdered sugar and orange juice.
Cut the vanilla pod lengthways, take out the pulp and set aside for the dumplings. Put the vanilla pod in the cold bowl and chill it for 1 - 2 hours.
For the dumplings, stir cream cheese with vanilla pulp, remaining powdered sugar and lemon juice until creamy. Fold in the whipped cream and let the mixture cool for about 15 minutes.
Arrange the apricot cold bowl in soup plates or bowls that are as chilled as possible, remove the vanilla pods beforehand.
Put the chopped pistachios in a small bowl. Shape the cream cheese mixture into cams or balls with the help of two teaspoons (always dip the spoons in hot water), turn them carefully in the pistachios and place in the cold bowls. Serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.