Fruity

Apricot and honey yogurt fool
1. 

250g ready-to-eat dried apricots
225ml double cream
a pinch of ground cinnamon
300ml thick natural yogurt
clear honey
2-3 thick slices of panettone or brioche

Put the apricots in a stainless steel saucepan and cover with water. Bring slowly to the boil, then turn down the heat and leave to simmer for 20-25 minutes until the fruit is soft.

Drain the apricots (the little bit of syrup isn't really worth keeping but you could use it to poach fruit another day), put them in a food processor and blitz to a rough puree or chop very finely. Reserve a little for serving.

Pour the cream into a cold bowl and whisk until almost thick. It should hold its shape but not be thick enough to stand in peaks. Gently fold in the apricot puree. Add the ground cinnamon and then fold in the yogurt, mixing slowly and evenly. Divide between small glasses or cups and chill for at least 30 minutes.

Just before serving, drizzle a little honey over each fool and spoon over the reserved puree. Cut each slice of panettone or brioche into quarters. Toast brief ly and serve with the fool.

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