Italian apricot fool

INGREDIENTS


500g ripe fresh apricots, halved and stoned
finely grated zest and juice of 1 lemon
140g golden caster sugar
3 tbsp Cointreau or other orange flavoured liqueur
500g carton mascarpone
142ml carton double cream
18 amaretti biscuits, plus extra to serve

PROCEDURE

• Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
• Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool – about 20-30 minutes.
• Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl – you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
• Spoon the mixture into six wine glasses. (At this point, they’ll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.

SOURCE: bbcgoodfood.com