Italian apricot fool
Savour the flavour of this heavenly Italian apricot fool
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 30-40 minutes, plus cooling
- Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
- Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool - about 20-30 minutes.
- Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl - you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
- Spoon the mixture into six wine glasses. (At this point, they'll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.
Per serving
633 kcalories, protein 4g, carbohydrate 39g, fat 50 g, saturated fat 31g, fibre 1g, sugar 27g, salt 0.27 g
Recipe from Good Food magazine, July 2002.
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http://www.bbcgoodfood.com/recipes/1631/
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Ingredients
- 500g ripe fresh apricots , halved and stoned
- finely grated zest and juice of 1 lemon
- 140g golden caster sugar
- 3 tbsp Cointreau or other orange flavoured liqueur
- 500g carton mascarpone
- 142ml carton double cream
- 18 amaretti biscuits , plus extra to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Takes 30-40 minutes, plus cooling
Can't go wrong
Ingredients
- 500g ripe fresh apricots , halved and stoned
- finely grated zest and juice of 1 lemon
- 140g golden caster sugar
- 3 tbsp Cointreau or other orange flavoured liqueur
- 500g carton mascarpone
- 142ml carton double cream
- 18 amaretti biscuits , plus extra to serve
Per serving
633 kcalories, protein 4g, carbohydrate 39g, fat 50 g, saturated fat 31g, fibre 1g, sugar 27g, salt 0.27 g
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03 June 2008
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