Tuesday Treat

Roast Apricot & Orange Blossom Fool (Serves 8)

This is a fantastic recipe for making the most of apricots which are plentiful at this time of the year. The flavours are perfectly balanced; the sweetness of roasted apricots is delicately cut by whipped cream which is combined with a little Greek yogurt, orange flower water and honey. I have taken the recipe from Diana Henry’s cookbook ‘Simple’, and yes it is simple but very impressive! (Any leftovers make a great, indulgent breakfast!!)

900g apricots, halved and pitted

75ml white wine or water

1 teaspoon vanilla extract

115g granulated sugar

300ml double cream

4 tablespoons Greek yogurt

5 tablespoons orange blossom honey, or to taste, plus more to serve

3 teaspoons orange flower water, or to taste

Toasted almond flakes, to serve

  1. Put the apricots in a gratin dish, cut sides up, so that they lay in a single layer. Mix the wine or water with the vanilla, then pour it over the apricots. Sprinkle evenly with the sugar and roast in a preheated oven, 190’c fan, for 30-45 minutes until completely soft. Leave until cold.
  2. Remove eight of the best looking apricot halves to put on top of each serving. Puree the rest of the fruit and any of its juice in a food processor.
  3. Whip the cream until it forms soft peaks, then stir in the yogurt, honey and orange flower water.
  4. Fold the purée through the cream, don’t over mix – you want it to be marbled with the bright orange colour. (You can add more flower water to taste).
  5. Spoon into bowls, top each with an apricot half, if you want a little more sweetness drizzle with extra honey, then sprinkle with the toasted almonds.

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