Plum and amaretti fool
Photo by Elizabeth Clarkson
Another fresh fruit dessert is a simple fool. Unlike fresh berries, stone fruit are far better when poached before combining with the cream. Apricots, nectarines or peaches could be used instead of the plums, but their brilliant dark colour is appealing. Crushed meringues can be used instead of the amaretti biscuits.
- Poach the plums with the sugar and water, making sure the sugar is dissolved before the plums come to the boil. Simmer for about 7 minutes until the plums are soft and breaking up.
- Remove from the heat and cool, then purée lightly with a stick blender or food processor.
- Gently whip the cream until it forms soft peaks, then fold in the yoghurt. Keep the mixture very cool.
- Lightly crush the biscuits into medium to large chunks.
- To serve, divide the purée in half, then fold one portion into the cream and yoghurt mixture.
- To assemble, use a deep crystal bowl or individual glasses and create layers of plum fool, puréed plums and amaretti biscuits. Repeat the process once or twice, depending on the depth of the container.
- Chill well and serve.