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.
|8||Apricots, stones removed (Main)|
|⅓ cup||Caster sugar|
|1 Tbsp||Lemon zest|
|2 Tbsp||Lemon juice|
|100 ml||Cream, lightly whipped (Main)|
|1 packet||Amaretti biscuits, for crushing over to serve and to accompany; alternatively use shortbread (Main)|
AdvertisementAdvertise with NZME.
- Cut the apricots into quarters.
- 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.
- Place the mascarpone in a large bowl. Fold through the cream. Gently fold the apricots into the cream mixture, but do not combine completely.
- Spoon into serving glasses and sprinkle with crushed amaretti biscuits.