Italian Apricot Fool Recipe

In a saucepan, combine the apricots and sugar. Cook over medium heat until the apricots are soft and the sugar has dissolved, about 10 minutes. Let it cool slightly.

Transfer the apricots to a blender or food processor and blend until smooth. Set aside to cool completely.

In a mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.

Gently fold the apricot puree into the whipped cream until well combined.

Divide the apricot fool among 4 serving glasses or bowls. Refrigerate for at least 2 hours before serving.

Garnish with fresh apricot slices or a dollop of whipped cream, if desired.