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Italian apricot fool

Italian apricot fool

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Total time
    • Takes 30-40 minutes, plus cooling
  • Easy
  • Serves 6

Savour the flavour of this heavenly Italian apricot fool

Nutrition: per serving
HighlightNutrientUnit
kcal633
fat50g
saturates31g
carbs39g
sugars27g
fibre1g
protein4g
low insalt0.27g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2002

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Overall rating

Rating: 4 out of 5.3 ratings
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