Cooking and Recipes

[Farseer]

A little recipe that I just had to post here...from Pinot Shop in Tasmania, so, a little bit of our Fool and a little bit of Nuytsia too! All Aussie measurements.

Apricot Fool

300g fresh apricots, halved and stoned
2 tbsp water
2 tbsp caster sugar (or more to taste)
lemon juice to taste
300ml thickened cream
1 tbsp icing sugar
flaked almonds, toasted in oven for five minutes

Place the apricots in a heavy-bottomed saucepan with the sugar and water. Cook very gently, stirring occasionally, until the apricots are very soft. Puree the contents of the saucepan in a food processor or blender until smooth. Pass through a medium-holed mesh sieve to remove any hard pieces of skin. If the puree seems sloppy at this point you can pop it back in a clean saucepan and gently simmer to evaporate any excess water. Keep stirring to stop it from sticking. Add enough lemon juice to bring out the flavour and check for sweetness. Chill.
Whip the cream to soft peaks with the icing sugar. Fold the apricot puree into the cream in a figure of eight, keeping some swirls of puree evident in the mixture for a pretty effect.
Pour into glass vessels (fills 4-5 glass flutes). Top with the toasted almonds.

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Enjoy!