Italian apricot fool

Italian apricot fool

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(3 ratings)

Takes 30-40 minutes, plus cooling

Easy

Serves 6
Savour the flavour of this heavenly Italian apricot fool

Nutrition and extra info

Nutrition: per serving

  • kcal633
  • fat50g
  • saturates31g
  • carbs39g
  • sugars27g
  • fibre1g
  • protein4g
  • salt0.27g
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Ingredients

  • 500g ripe fresh apricots, halved and stoned

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • finely grated zest and juice of 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140g golden caster sugar
  • 3 tbsp Cointreau or other orange flavoured liqueur
  • 500g carton mascarpone
  • 142ml carton double cream
  • 18 amaretti biscuit, plus extra to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (5)

secrettrekkie's picture
3

i made it with necterines and peaches instead got it to come out like it looked in the glass , went down lovely with guests even without using orange liqure , used fresh orange juice instead , one issue the mascpone could of been sweeter for me will add bit more sugar to it next time

aspiringamateurchef's picture

@janey that was I was wondering. I imagine dried apricots have a more concentrated flavour. Theoretically one could boost it with a wee bit of Apricot Jam (pure fruit content as high as possible).

phoneix's picture

This was really yummy, made with fresh apricots, could I use tinned or soaked dried ones instead?

sunset123's picture
4

I made last night for my family. It was delish. It was easy to make but just to many pots and dishes to wash up. Will make again......

agfroggatt's picture

So easy, yet delicious. I have made this several times

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