Apricot Fool

Mrs. Drury Melone

• 1/2 lb. dried apricots
• 4 to 6 Tbsp. sugar
• 1/2 cup heavy cream
• 1/3 cup slivered almonds

Cover the apricots in cold water and refrigerate overnight, stirring them a couple of times. In the morning cook them in their soaking water. Preheat oven to 325º. Transfer the apricots and water to a lidded casserole (do not add sugar at this point). Set the casserole uncovered on top of the stove and gently bring the liquid to bubbling. Immediately cover and place in oven for about 1 hour. Remove from oven, strain off liquid, and save.

Place apricots in bowl of kitchen machine and whirl the blade until apricots are thoroughly pureed (4 to 6 seconds). Now add the sugar: start with minimum amount, whirl the blade, taste, and add more sugar if desired. Add the cream and amalgamate with a single burst of the blade. Adjust the thickness and smoothness by adding a little of the juice you have saved. Pour into tall wine glasses and refrigerate. Sprinkle tops with slivered almonds just before serving.