A fool is one of the simplest yet most delicious desserts you
can make. A ripple of tangy roasted apricot cuts through the
richness of the cream, while a scattering of meringue or almond
220 gm (1 cup)caster sugar8apricots, halved50 mldessert wineJuice of ½ orange and ½ lemon400 gmcrème fraîche300 mlthickened creamScraped seeds of 1 vanilla beanAlmond biscuits or meringue, to serve
Preheat oven to 220C. Scatter sugar over the base of a roasting pan large enough to fit apricots snugly in a single layer. Press apricots cut-side down into sugar, stand for 5 minutes for sugar to form a crust, then turn apricots cut-side up. Combine dessert wine and juices in a jug, drizzle over and around apricots and roast, basting occasionally, until browned (20-25 minutes). Cool briefly, then set aside 8 apricot halves and roasting liquid. Purée remaining roast apricots in a food processor and refrigerate to chill.
Whisk crème fraîche, cream, vanilla seeds and 80ml apricot roasting liquid in an electric mixer to soft peaks (4-5 minutes), fold apricot purée through cream and divide among serving bowls. Top with reserved roast apricot halves, drizzle with roasting liquid and serve scattered with crumbled almond biscuits or meringue.