Apricot Fool
Over a year ago
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Ingredients
- 600g Fresh Apricots Ripe
- 50g Caster Sugar
- 1 Cinnamon Stick Crumbled
- 500g Tub Greek Yogurt
- 1 Fresh Lemon Juice and Zest
Accompaniment
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Description
Light Summer Dessert - Made with Cream or Yoghurt
Method
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1
1. Half and stone the apricots and place them with the lemon juice, sugar and broken cinnamon stick in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon stick and set aside to cool.
2. Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.
Alternatively make with whipped cream or try with Gooseberries.
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