In this simple fruit fool, fold gently cooked apricots with amaretto biscuits through cream or greek yoghurt. This is a great stand-by dessert for summer. Keep a bowl of stewed apricots at the ready in the fridge for this dish, or use plums, equally as delicious. Stewed fruits are also fabulous on your morning muesli.
Ingredients
| 8 large | Apricots, halved, stones removed (Main) |
| ½ cup | Sugar |
| 150 ml | Cream, lightly whipped (Main) |
| ½ cup | Amaretti biscuits |
| 1 serving | Mint leaves, to garnish |
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Directions
- Place the apricots in a pot with 1cm water. Cover and bring to a simmer for 5 minutes or until the apricots are soft but not mushy. Stir through the sugar, remove and cool.
- Place the cream in a large bowl. Crumble in the amaretto biscuits.
- Gently swirl in the apricots - do not over-mix.
- Spoon into decorative glasses and garnish with mint leaves.
