Instructions

1.Preheat the slow cooker if necessary. Put the apricots, orange rind and juice and sugar into the slow cooker pot and pour over the measurement water.
2.Cover and cook on low for 3-4 hours or until the apricots are plump. Lift the pot out of the housing using oven gloves and leave the apricots to cool, then purée with a stick blender or transfer to a freestanding blender and whizz until smooth.
3.Fold the custard and yogurt together until just mixed, then add the purée and very lightly mix for a marbled effect. Spoon into the glasses and serve with dainty biscuits, if liked.
4.FOR PRUNE & VANILLA FOOL, put 250 g (8 oz) ready-to-eat pitted prunes, 1 teaspoon vanilla extract, 2 tablespoons clear honey and 300 ml (2 pint) cold water in the slow cooker pot and then cook, cool and make up the fool as above.

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