500g fresh apricots
100g gingernut biscuits
finely grated zest and juice of 1 orange
125g golden caster sugar
3 tbsp orange flavoured liqueur (optional)
450ml double cream
150ml full-fat natural yogurt
Halve the apricots, remove the stones and discard. Place in a saucepan with the orange zest and juice and the sugar. Cook gently for 10-15 mins until the apricots are soft and tender, stirring occasionally.
Allow to cool. Remove one or two halves and set aside. Add the orange liqueur if using and blitz in a food processor or with a stick blender until it forms a smooth purée.
Whisk the cream until standing in soft peaks. Fold in the yogurt until combined then gently fold in the apricot purée. Crush the biscuits into small chunks. Set 2 tbsp of the crumbs aside to decorate. Spoon some of the apricot mixture into serving jars and sprinkle with a layer of the broken biscuits. Continue layering, finishing with a layer of the apricot mixture. Chill for a minimum of 2 hrs. Slice the reserved apricot halves into slices. Use to decorate the tops of the fools along with a sprinkling of the reserved biscuit crumb.
Other apricot recipes in our Jul/Aug 2015 issue:
• Apricot and saffron Chelsea buns
• Apricot and ricotta tart
• Apricot buttermilk cake
• Grilled apricots with ginger and cream