There is nothing like a fruit fool. Here I have used apricots. Not only is the colour vibrant, the slightly sour flavour combined with mascarpone is irresistible.
As a fan of almond I love the amaretti biscuits alongside to dunk into the fool, but any shortbread is equally as good. Another option is to use plums in this recipe.
Ingredients
| 8 | Apricots, stones removed (Main) |
| 10 g | Butter |
| ⅓ cup | Caster sugar |
| 1 Tbsp | Lemon zest |
| 2 Tbsp | Lemon juice |
| 200 g | Mascarpone |
| 100 ml | Cream, lightly whipped (Main) |
| 1 packet | Amaretti biscuits, for crushing over to serve and to accompany; alternatively use shortbread (Main) |
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Directions
- Cut the apricots into quarters.
- Melt the butter in a frying pan. Add the apricots and sprinkle with sugar, zest and juice. Cook slowly for 10-12 minutes until completely soft. Blend until smooth then allow to cool.
- Place the mascarpone in a large bowl. Fold through the cream. Gently fold the apricots into the cream mixture, but do not combine completely.
- Spoon into serving glasses and sprinkle with crushed amaretti biscuits.
