Amaretti and apricot fool

6
40 minutes

Ingredients

  • 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