Thursday, 12 July 2012

Apricot fool

Stone and halve a few apricots,then put in a pan with a little water and sugar.
Stew over a low heat until soft.Cool,then drain.Mash the fruit.Whip some double cream.In glasses,alternate layers of apricot mixture and whipped cream,then swirl with a spoon to give a marbled effect.Top with the rest of the cream and some finely crumbled ginger nut biscuits.

1 comment:

  1. Whilst looking at this my mouth is watering. Love amaretti with the apricots.


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