Fresh apricots are available in June and July. If you want to make this soup in other months, substitute six drained canned unsweetened apricot halves
1/4 cup cognac
2 tablespoons dried cranberries (such as Craisins)
2 cups orange juice
3 medium peaches, peeled, halved, and pitted
3 medium apricots, peeled, halved, and pitted
How to Make It
Combine cognac and cranberries in a bowl; let stand 15 minutes, stirring occasionally.
Place cognac and cranberries in a blender; process until cranberries are finely chopped. Add orange juice, peaches, and apricots; process until peach mixture is smooth and cranberries are minced. Cover and chill. Serve chilled.
NOTE: You can omit the cognac and use 2 1/4 cups orange juice, if desired.