Apricot fool

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 option is to use plums in this recipe.

Ingredients

8	Apricots, stones removed (Main)
10 g	Butter
⅓ cup	Caster sugar
1 Tbsp	Lemon zest
2 Tbsp	Lemon juice
200 g	Mascarpone
100 ml	Cream, lightly whipped (Main)
1 packet	Amaretti biscuits, for crushing over to serve and to accompany; alternatively use shortbread (Main)

Directions

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.

More stonefruit based recipes from Angela

• Brioche French toast with grilled peaches and coconut yoghurt
• Stonefruit and goat's cheese salad