APRICOT AND AMARETTI FOOL

 

 

 

 

Serves: 6  

Prep Time: 20 minutes 

Cooking Time: 10 minutes  

 

Ingredients 

 

500g apricots, stoned 

Extra 200g apricots finely chopped 

Zest n juice 1 lemon 

50ml peach schnapps 

150g sugar 

500g mascarpone 

1 tsp. vanilla extract 

150g thick Greek yoghurt 

About 20 amaretti biscuits 

50ml honey 

 

Method 

  1. For the apricot purée - Cook 500g stoned apricots with 150g sugar, 50ml peach schnapps and the zest and juice of 1 lemon for about 10 mins on a medium heat until soft.  
  1. Blend this mixture and leave to cool completely. 
  2. Beat together 500g mascarpone, 150g thick Greek yoghurt and 1 tsp. vanilla extract 
  3. Now add 200g extra of finely chopped apricots and 10 crushed amaretti biscuits 
  4. Swirl the apricot purée into your mascarpone mixture. 
  5. Spoon into 6 glasses, to serve. 
  1. Leave in the fridge until cool, then serve with more amaretti biscuits and a drizzle of honey 

 


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