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.

Ingredients

Metric

Imperial

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

Method

1
Preheat the oven to 200°C/gas mark 6
2
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
3
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
4
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
5
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
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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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