Apricot Fool

12:08 am on 26 January 2010


  • 1 kg ripe apricots
  • 4 tablespoons sugar
  • 3 tablespoons water
  • 300g thick Greek Yogurt


Cut the apricots in half and remove the stones. Place in a small saucepan with the water and sugar. Bring to a simmer very slowly and allow to cook for about 3 - 4 minutes until very soft. Remove and cool.

Puree the cold apricots. Whip the Greek yogurt until soft and airy. Fold in the puree and pile the mixture into 6 cocktail glasses or small ramekins.

Cover each glass with glad wrap and refrigerate for 2 - 6 hours before serving.

Suggested wines to complement this recipe

Dessert Wine
Brown Bros. Special Late Harvested Orange Muscat & Flora 2009
Tolaga Bay Estate Muscat 2009

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