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.
|12||Apricots, medium (about 800g), stones removed and chopped (Main)|
|1 ¼ cups||White sugar, (250g)|
|2 tsp||Orange blossom water, optional|
|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)|
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Stewed Apricots (makes 2.5 cups)
- 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
- Fold yoghurt, whipped cream, almond essence and honey together. Keep chilled in the fridge until ready to use.
- 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.