Italian Apricot Fool
Serves: 6
Preparation: NA
Cooking Time: NA
A round fleshy fruit, closely related to the peach and plum families. It has soft, sweet flesh, and is orange/yellow in colour.
Ingredients
- 500g apricots, halved and stoned
- 500g Mascarpone
- 1 lemon, zest and juice
- 150g golden caster sugar
- 3 tbsp orange liqueur
- 142ml carton double cream
- 20 amaretti biscuits
Method
- On a medium heat, soften the apricots with the sugar and lemon juice for 15 minutes.
- Once soft, pour into a food processor and blend until pureed.
- Pour into a bowl and add the alcohol and mix. Leave to cool for half an hour.
- In a separate bowl whip the cream, until thick but soft. Fold in the Mascarpone, and finally swirl in the apricot puree.
- Spoon the mixture into glasses, and top liberally with crushed amaretti biscuits.
