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Apricot Fool with Amaretto Cookies

Source of Recipe


From "Fruit Desserts" by Lisa Yockelson






List of Ingredients



• 1 (16-ounce) can apricots packed in natural juices
  
• 1 Tbsp superfine sugar
  
• 1-1/4 cups whipping cream
  
• 3 Tbsp sifted powdered sugar
  
• 1/2 tsp vanilla extract
  
• 1/2 tsp almond extract
  
• 10 amaretto cookies
  






Instructions



1. Drain the apricots, reserving 1 tablespoon of the juice. Purée the apricots with the tablespoon juice and the superfine sugar.
   
   
2. Whip the cream just until it begins to mound, add the powdered sugar, vanilla and almond extract, and continue beating until firm peaks form.
   
   
3. Fold the apricot purée into the whipped cream. Spoon into glass serving bowls. Chill at least 1 hour. Serve the fool with amaretto cookies.
   
   Makes 5 servings.