Apricots and almonds are a dream flavour match. Fruit fools are one of the easiest crowd-pleasing desserts and the variations you can create are endless. This fool is healthier than most, as it uses mostly yoghurt.
Stewed apricots
| 12 | Apricots, medium (about 800g), stones removed and chopped (Main) |
| 1 ¼ cups | White sugar, (250g) |
| ¼ cup | Water |
| 2 tsp | Orange blossom water, optional |
Ingredients
| 1 cup | Natural yoghurt, sweetened |
| ¾ cup | Cream, whipped to soft peaks |
| 1 ½ tsp | Almond essence |
| 1 Tbsp | Honey, melted |
| 1 cup | Apricot, stewed, cold (prepared as in recipe above) |
| ½ cup | Sliced almonds, toasted (Main) |
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Directions
Stewed Apricots (makes 2.5 cups)
- Place apricots, sugar and water in a pot and cook on medium heat, partially covered, until fruit collapses (about 15-20 minutes). Stir occasionally to prevent fruit catching and burning on the bottom of the pot. Stir in orange blossom water at the end if using.
Apricot, almond and yoghurt fool
- Fold yoghurt, whipped cream, almond essence and honey together. Keep chilled in the fridge until ready to use.
- Layer 4 serving glasses with 1 heaped tablespoon stewed apricots, followed by ¼ cup yoghurt mixture, followed by another heaped tablespoon of stewed apricots and ¼ cup yoghurt mixture. Top with 1 more tablespoon stewed apricots and a sprinkling of almonds. Can be assembled and kept in the fridge up to two hours in advance.
