Apricot, almond and yoghurt fool

Tamara West

Apricots and almonds are a dream flavour match. Fruit fools are one of the easiest crowd-pleasing desserts and the variations you can create are endless. This fool is healthier than most, as it uses mostly yoghurt.

Stewed apricots

12	Apricots, medium (about 800g), stones removed and chopped (Main)
1 ¼ cups	White sugar, (250g)
¼ cup	Water
2 tsp	Orange blossom water, optional

Ingredients

1 cup	Natural yoghurt, sweetened
¾ cup	Cream, whipped to soft peaks
1 ½ tsp	Almond essence
1 Tbsp	Honey, melted
1 cup	Apricot, stewed, cold (prepared as in recipe above)
½ cup	Sliced almonds, toasted (Main)

Directions

Stewed Apricots (makes 2.5 cups)

1. Place apricots, sugar and water in a pot and cook on medium heat, partially covered, until fruit collapses (about 15-20 minutes). Stir occasionally to prevent fruit catching and burning on the bottom of the pot. Stir in orange blossom water at the end if using.

Apricot, almond and yoghurt fool

1. Fold yoghurt, whipped cream, almond essence and honey together. Keep chilled in the fridge until ready to use.
2. Layer 4 serving glasses with 1 heaped tablespoon stewed apricots, followed by ¼ cup yoghurt mixture, followed by another heaped tablespoon of stewed apricots and ¼ cup yoghurt mixture. Top with 1 more tablespoon stewed apricots and a sprinkling of almonds. Can be assembled and kept in the fridge up to two hours in advance.