LADING

Apricot Fool

A wonderfully fresh and creamy celebration of the glorious apricot, relative of the peach.
This Apricot fool is the perfect ending to any meal.

Apricot Fool Sophie Conran


All you need is love and laughter, £23.00
Twenty Four Piece Cutlery Set, £99.00

Ingredients
550g fresh apricots
8 tablespoons vanilla sugar
250ml double cream
2 tablespoons Cognac
Zest of 1 Lemon

 

Pre-heat the oven to 180°c

Line a small baking sheet with greaseproof baking parchment.

Cut the apricots in half, remove the stones and lay onto the baking sheet with the cut side up.

Scatter over 1 tablespoon of sugar and pop in the oven for 30 minutes or until nice and soft.

Allow to cool completely.

Whip the cream with an electric whisk into soft peaks.

Blend the apricots with the cognac and the rest of the sugar in a food processor until it has the consistency of a soft purée.

Fold into the cream and chill for about 2 hours in the fridge.

Serve with the lemon zest sprinkled on top.

Print Recipe
Apricot Fool
550g Fresh Apricots 8 tablespoons Vanilla Sugar 250ml Double Cream 2 tablespoons Cognac Zest of 1 Lemon Pre-heat the oven to 180°c Line a small baking sheet with greaseproof baking parchment. Cut the apricots in half, remove the stones and lay onto the baking sheet with the cut side up. Scatter over 1 tablespoon of sugar and pop in the oven for 30 minutes or until nice and soft. Allow to cool completely. Whip the cream with an electric whisk into soft peaks. Blend the apricots with the cognac and the rest of the sugar in a food processor until it has the consistency of a soft purée. Fold into the cream and chill for about 2 hours in the fridge. Serve with the lemon zest sprinkled on top.
Apricot Fool
Servings
Ingredients
Servings
Ingredients
Apricot Fool