Amaretti and apricot fool

40 minutes


  • 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