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    Date and Apricot Fool

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    Date and Apricot Fool

    Succulent Medjool dates poached with apricots in whisky and served with honeyed mascarpone and toasted oatmeal make a quick and easy dessert for cold winter nights.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 50g oatmeal
    • 1 x pack of 12 Waitrose Medjool dates
    • 1/2 x 250g pack Waitrose Ready-To-Eat Dried Apricots
    • 125ml Waitrose Scotch Whisky
    • 6tbsp water
    • 250g tub Mascarpone Cheese
    • 3tbsp Waitrose Pure Clear Honey
    • 1 x 100g bar Waitrose Continental Chocolate, melted


    1. Place the oatmeal under a hot grill and toast until golden.
    2. Stone the dates, leaving four whole for decoration.
    3. Place the dates, apricots, 6tbsp whisky and water in a pan and simmer for 20 minutes. Purée and allow to cool.
    4. Place the mascarpone, honey and remaining whisky in a bowl and mix together.
    5. Dip the 4 whole dates in melted chocolate and leave to set.
    6. Use 4 wine goblets or small sundae dishes and place a layer of puréed fruit in the base, mix together the toasted oatmeal and the mascarpone mixture. Place a layer of mascarpone mixture on top of the fruit and repeat the layers.
    7. Drizzle melted chocolate over the top and decorate with a chocolate date.
    8. Serve immediately.

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    Dried figs or fresh bananas could be used instead of apricots.


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