Apricot and Orange Blossom Fool (8)

A lovely dessert for the summer from Diana Henry.

Apricot and Orange Blossom Fool (8)
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    Apricot and Orange Blossom Fool (8)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Preheat the oven to 190C/gas mark 5.
      2. Put the apricots in a gratin dish in which they can lie snugly in a single layer.
      3. Add the water or wine mixed with the vanilla, then sprinkle the sugar all over. Roast for 45 minutes or until the apricots are completely soft and slightly caramelised in places. Leave in their juices to cool, then purée in a food processor.
      4. Whip the cream – don’t let it get too stiff – then stir in the honey and flower water. Add the yogurt.
      5. Now combine the cream with the purée, but don’t mix it so much that you lose the bright orange of the apricots; leave it slightly marbled.
      6. Spoon into glasses. Drizzle with a little more honey and sprinkle with rose petals or almond flakes just before serving.
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