Apricot Fool Recipe

Try this winning recipe for an apricot fool, with its irresistible combination of flavours


Apricot Fool. Picture / Babiche Martens

There is nothing like a fruit fool. Here I have used apricots. Not only is the colour vibrant, the slightly sour flavour combined with mascarpone is irresistible. As a fan of almond I love the amaretti biscuits alongside to dunk into the fool, but any shortbread is equally as good. Another options is to use plums in this recipe.

APRICOT FOOL RECIPE
Serves 4

8 apricots, stones removed
10g butter
1/3 cup caster sugar
1 Tbsp lemon zest
2 Tbsp lemon juice
200g mascarpone
100ml cream, lightly whipped
Amaretti biscuits to serve

1. Cut the apricots into quarters.

2. Melt the butter in a frying pan. Add the apricots and sprinkle with sugar, zest and juice. Cook slowly for 10-12 minutes until completely soft. Blend until smooth then allow to cool.

3. Place the mascarpone in a large bowl. Fold through the cream. Gently fold the apricots into the cream mixture, but do not combine completely.

4. Spoon into serving glasses and sprinkle with crushed amaretti biscuits.

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New Zealand Herald

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