Best 7 Italian Apricot Fool Recipes

ITALIAN APRICOT-PANCETTA STRATA

Steps:

• In large skillet, cook pancetta until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add 1 tablespoon butter to drippings; heat over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Transfer onion to a large bowl., Heat remaining butter in pan. Add mushrooms; cook and stir 2-3 minutes or until tender. Stir in spinach; cook 30-45 seconds or until wilted., Add bread cubes, mushroom mixture, pancetta and almonds if desired to onion; toss to combine. Transfer to a greased 13x9-in. baking dish., In a large bowl, beat eggs, cream, salt and pepper until blended. Beat in mascarpone cheese just until blended; pour over bread. Sprinkle with mozzarella cheese and Asiago cheese; spoon preserves over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean. Sprinkle with basil. Let stand 5-10 minutes before cutting.

ITALIAN APRICOT FOOL

Steps:

• Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
• Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool - about 20-30 minutes.
• Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl - you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
• Spoon the mixture into six wine glasses. (At this point, they'll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.

BROILED APRICOTS WITH FRESH RICOTTA AND PISTACHIOS

Steps:

• Preheat broiler. Place sugar in a small saucer. Dip cut side of apricots in sugar to coat and transfer to a small broilerproof baking dish. Broil, rotating once, until apricots are caramelized and juicy, 3 to 4 minutes.
• Remove apricots from oven. Let cool slightly and top with ricotta and pistachios. Serve immediately.

APRICOT YOGURT FOOL

Steps:

• Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
• Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.

APRICOT FOOL

Steps:

• Place fruit in medium bowl; fold in whipped topping.
• Spoon into 6 serving dishes or parfait glasses.
• Garnish each serving with coconut.
• Serve immediately or refrigerate until serving time.
• TIP: To toast coconut, spread on cookie sheet; bake at 375 degrees for 7 to 10 minutes until light golden brown, stirring occasionally.

QUICK APRICOT FOOL

Steps:

• Place the apricots in a food processor and puree.
• Strain the puree through a sieve to remove bits of skin. Return the apricots to the food processor with the nectar or juice and cream and process about 30 seconds, until smooth.
• Spoon the mixture into four goblets and chill them at least two hours before serving.
• Dust each serving lightly with cinnamon.

APRICOT FOOL

Steps:

• Remove the pits from the apricots and stew them gently with the water and sugar until tender.
• Puree the cooked fruit.
• Cool.
• Stir the liqueur into the cold apricot puree and adjust the sweetness to your liking.
• Layer alternative spoonfuls of apricot mixture and sour cream into six indidual serving glasses.
• Chill before serving.