Dried apricot and sour cream fool

Fool is a classic British dessert that consists of a mixture of puréed fruit served with whipped cream. The fruit is typically cooked with sugar and processed to a thick purée before it is folded into the whipped cream. Try this version with a rich apricot flavoured with saffron and sprinkle with pistachios to serve.

• serves

  4

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

Dried, Preserved & Candied

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 300 g dried apricots
• a good pinch of saffron
• 60 g caster sugar
• 300 ml thickened cream
• 250 ml sour cream
• 3 tbsp icing sugar
• ½ tsp almond extract
• ½ tsp vanilla extract
• ¼ cup crushed pistachios

Instructions

1. Place the apricots, saffron and caster sugar in a small saucepan and cover with 600 ml of water. Bring to a simmer, cover and simmer for 30 minutes, or until the apricots are softened. Allow to cool to room temperature, then blend to a coarse purée.
2. Combine the creams, icing sugar and extracts in a bowl and whip to soft peaks. Fold in the apricot purée until just combined, reserving a little of the purée for layering, then layer into individual serving dishes and scatter with the pistachios to serve.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Dried, Preserved & Candied

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G