In this simple fruit fool, fold gently cooked apricots with amaretto biscuits through cream or greek yoghurt. This is a great stand-by dessert for summer. Keep a bowl of stewed apricots at the ready in the fridge for this dish, or use plums, equally as delicious. Stewed fruits are also fabulous on your morning muesli.
|8 large||Apricots, halved, stones removed (Main)|
|150 ml||Cream, lightly whipped (Main)|
|½ cup||Amaretti biscuits|
|1 serving||Mint leaves, to garnish|
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- Place the apricots in a pot with 1cm water. Cover and bring to a simmer for 5 minutes or until the apricots are soft but not mushy. Stir through the sugar, remove and cool.
- Place the cream in a large bowl. Crumble in the amaretto biscuits.
- Gently swirl in the apricots - do not over-mix.
- Spoon into decorative glasses and garnish with mint leaves.