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 options is to use plums in this recipe.
APRICOT FOOL RECIPE
Serves 4
8 apricots, stones removed
10g butter
1/3 cup caster sugar
1 Tbsp lemon zest
2 Tbsp lemon juice
200g mascarpone
100ml cream, lightly whipped
Amaretti biscuits to serve
1. Cut the apricots into quarters.
2. 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.
3. Place the mascarpone in a large bowl. Fold through the cream. Gently fold the apricots into the cream mixture, but do not combine completely.
4. Spoon into serving glasses and sprinkle with crushed amaretti biscuits.
