Simon Rimmer apricot and amaretto fool recipe on Sunday Brunch

Simon Rimmer serve up a delicious apricot and amaretto fool dessert with mascarpone cheese and yoghurt on Sunday Brunch.

The ingredients are: 500g mascarpone, 150g thick Greek yoghurt, 1 tsp vanilla extract, 200g extra of finely chopped apricots and 10 crushed amaretti biscuits.

For the apricot puree : 500g stoned apricots, 150g sugar, 50ml peach schnapps and the zest and juice of 1 lemon.

To serve: amaretti biscuits and a drizzle of honey.

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