This recipe uses the wonderfully fruity and intense dried apricots that are known as ‘hunza’ or ‘wild’ apricots. You should be able to find them in your local health food shop. They are worth seeking out! These apricots are described as having an ‘intense toffee like flavour’ and look round and hard because they are left on the tree to dry before harvesting. This apricot fool is rich, fruity and delicious. It has all the goodness of apricots, is straightforward to make and keeps well for a few days. This recipe served 2 adults and 2 toddlers.
- 150g dried wild apricots (also known as ‘hunza’ apricots)
- 50g dried organic apricots
- Squeeze of lemon juice
- 4 tbsp greek yoghurt
- Toasted, flaked almonds (optional)
- Put both types of dried apricots into a small pan. Add around 400ml water and soak for at least 5 minutes.
- Bring to the boil and simmer for 5-10 minutes until the apricots are soft.
- Use a slotted spoon to remove the apricots from the water and leave to cool in a bowl.
- Bring the cooking water to the boil and simmer, uncovered, for 15 minutes or so. You are aiming to reduce the water down to a syrup type consistency. In the meantime, you can make work with the apricots.
- Once the apricots are cool, pop the stones out of the wild apricots. This may be easy with some of the apricots and more difficult with others! I used my hands to get most of the stones out but used a small knife to help with the stones from the tougher apricots.
- Put all of the de-stoned apricots and the others into a blender/ processor. Add 4 tbsp of the water/ syrup mixture. Blend to a consistency that you desire (this can be pureed or with chunkier texture- I went for the latter).
- Mix together the apricot blend, the remaining syrup, a squeeze of lemon juice and the yoghurt. Serve with flaked almonds scattered on top.