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
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.
3. Soften the mascarpone in a mixing bowl by whisking it.
4. Whip the cream in a bowl - you want it softly whipped not stiff.
5. Combine with the mascarpone with a large metal spoon or fork. (If it doesn't blend together you may need to lightly whisk).
6. Lightly swirl in the apricot purée to make a ripple effect.
7. Spoon the mixture into six wine glasses. (At this point, they'll keep in the fridge for up to a day.) Allow at least 30 minutes to chill in the fridge
8. To serve, crumble over the amaretti, with a few on the side for dunking.
Italian Apricot Fool
A heavenly Apricot Fool.
Ideal pudding when fresh apricots are readily available and cheap. At other times use tinned apricots (drained) and omit the sugar
Great for dinner parties as it can be prepared in advanced and left to chill with minimal effort / time before serving
Preparation Time 30-40 minutes plus time to chill
500 g fresh apricots, halved and stoned
finely grated zest and juice of a lemon
140 g golden caster sugar
3 tablespoons cointreau or other orange flavoured liqueur
142ml double cream
24 Amaretti biscuits (Either the crunchy or soft macaroon type)