Italian apricot fool
- Good Food team
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Serves 6
Easy
Total time: 40 mins
Takes 30-40 minutes, plus cooling
A star rating of 3.3 out of 5.4 ratingsRate
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Savour the flavour of this heavenly Italian apricot fool
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Ingredients
Nutrition
Units:
MetricUS
-
500g ripe fresh apricots
halved and stoned
-
finely grated zest and juice of 1 lemon
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140g golden caster sugar
-
3 tbsp Cointreau
or other orange flavoured liqueur
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500g carton mascarpone
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142ml carton double cream
-
18 amaretti biscuits
plus extra to serve
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Nutrition: per serving
-
kcal633
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fat50g
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saturates31g
-
carbs39g
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sugars27g
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fibre1g
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protein4g
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salt0.27g
low
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Method
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step 1
Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
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step 2
Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool – about 20-30 minutes.
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step 3
Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl – you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
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step 4
Spoon the mixture into six wine glasses. (At this point, they’ll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.
Recipe from Good Food magazine, July 2002
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A star rating of 3.3 out of 5.4 ratings
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