A bit different this time – the amazing Apricot fool Recipe.
The day a cook stops getting excited by ingredients is the day you should throw in the towel, hang up your apron and find something else to occupy your mind because to me it’s as important to a cook as breath itself.
I have on a few occasions been tutted at for getting ‘too’ enthusiastic about a product, I have seen eyes roll and heads shake over my lustful interest in a particular food, needless to say those people were not that enthusiastic about cooking as I am and certainly didn’t go around sniffing celeriac’s and – in this case snatching a bountiful glut of fresh apricots from of a greengrocers hand quicker than he could shout ‘two for a pound!’ So let the un obsessed egg and chips brigade tut and scowl I say!
Fresh apricots are a delight to behold there soft sweet fruit goes so well with a myriad of dishes both savory and sweet, with the leftover ones I have left I shall be making a nice stuffing for my roast chicken on Sunday, they are so versatile and this desert shows them off at there best.
This light and tangy pudding are great for a hot summers evening with a few (or many) glasses of prosecco. Give it whirl, it’s so easy!
If you attempting my Apricot fool Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
600g fresh apricots stoned and halved Try out our Apricot fool Recipe and post your results below in the comments…
How to make Apricot fool
Zest of 2 limes
Juice of 1 large orange like a jaffa
60g caster sugar
1 tsp ground cinnamon
500g greek yogurt
600g fresh apricots stoned and halved
Try out our Apricot fool Recipe and post your results below in the comments…