Amaretti and apricot fool

This apricot fool recipe is sprinkled with crushed amaretti biscuits for a delicious summer dessert.

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I am in SW France right now, where the daily temperature is always in excess of 35 degrees centigrade, I am not that keen on being in the kitchen baking when I could be outside sunning myself or doing some light gardening. So, I have devised a simple almond and apricot recipe that fits in with my current lifestyle, as well as being light and refreshing.

The recipe is shared below, and I recommend these simple creamy pots for all summer occasions, such as picnics and barbecues; they can be served in any container, such as little jam jars, teacups and saucers, as well as in little (antique) glass basins as I served mine. They are easy to make and can be popped in the fridge until they are ready to be served, giving you more time to have a glass of wine and enjoy the party! I hope you enjoy them as much as we did when I last served them, and don’t forget the apricots can be oven roasted the day before for ease of preparation on the big day or night.




  • 24 apricots, large, stoned and halved
  • 2 tbsp of caster sugar
  • 12 tbsp of crème fraîche
  • 6 tbsp of apricot jam
  • 24 amaretti biscuits


Preheat the oven to 200°C/gas mark 6
Place the prepared apricots in an oven-proof dish and sprinkle the sugar over the top with a little water, about 4 tablespoons. Bake/roast for 15-20 minutes, or until the fruit is soft and has just started to collapse but still retains its shape. Allow to cool
Crumble 2 amaretti biscuits into the bottom of each serving bowl, and then make the fool. Stir the apricot jam through the crème fraîche so it is marbled - do not over mix
Spoon the apricot and crème fraîche fool mixture over the amaretti biscuit crumb base and then top with the cooked apricots, layering them if necessary
Just before serving the desserts, crumble the remaining amaretti biscuits over the top of the apricots and serve straight away with a glass of dessert wine and a bowl of extra crème fraîche or cream

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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