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Roast apricot and vanilla fool

A creamy fool is one of the easiest and most delicious desserts to make. Tangy roasted apricots add some extra zing.

By Emma Knowles
  • 15 mins preparation
  • 25 mins cooking plus cooling
  • Serves 4
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Roast apricot and vanilla fool
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 biscuits add crunch.


  • 220 gm caster sugar (1 cup)
  • 8 apricots, halved
  • 50 ml dessert wine
  • Juice of ½ orange and ½ lemon
  • 400 gm crème fraîche
  • 300 ml thickened cream
  • Scraped seeds of 1 vanilla bean
  • Almond biscuits or meringue, to serve


  • 1
    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.
  • 2
    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.