Apricot & honey fool

Name: Apricot & honey fool
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 400 g apricots, halved and stoned; 50 ml white wine; 5 tbsp orange blossom honey, plus more to taste (optional); 1 tbsp icing sugar, to taste (optional); 200 ml double cream; 2 tbsp Greek yogurt; 25 g pistachio kernels or toasted almonds, roughly chopped, to serve; 8 No.1 Lavender Shortbread, to serve

Heat intensifies the apricots' flavour by driving off moisture, says Diana Henry, even when baking them in a little liquid. Sliced nectarines would work in this dish too.

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Vegetarian

Serves4
CourseDessert
Prepare10 mins
Cook40 mins
Total time50 mins
Pluscooling

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Ingredients

400g apricots, halved and stoned
50ml white wine
5 tbsp orange blossom honey, plus more to taste (optional)
1 tbsp icing sugar, to taste (optional)
200ml double cream
2 tbsp Greek yogurt
25g pistachio kernels or toasted almonds, roughly chopped, to serve
8 No.1 Lavender Shortbread, to serve

Method

Heat the oven to 190ºC, gas mark 5. Put the apricots in a gratin dish in which the halves can lie snugly in a single layer. Heat the wine in a small saucepan with the honey. Stir to help the honey melt. Pour over the apricots and bake for 35-40 minutes, or until the apricots are completely tender, even caramelised in patches. Leave to cool.
Purée the apricots and their juices in a food processor. Taste and add some icing sugar or more honey if you think the purée needs it. Whip the cream, but don’t let it get too firm. Stir in the yogurt, then fold in the apricot purée.
Spoon the fool into glasses or bowls (about 200ml in size) and serve, or cover and chill if making in advance (take it out of the fridge 15 minutes before serving, or it will be very stiff). Top with a sprinkling of nuts and serve with the shortbread.