Cookbook Challenge 2011: Fortnight 1, Stonefruits
Theme: Stone fruits
Recipe: Apricot and cardamom fool
Book: Ballymaloe Cookery Course
The theme for the first Cookbook Challenge this year is “stone fruits”. And while I love summer and summer fruits, my tastes lean more towards mangoes, lychees and berries rather than stone fruits like peaches, apricots, nectarines and plums. So while I could’ve stretched the theme for this week and used mangoes or lychees – I mean, they do have stones IN THEM – I opted to pick up some apricots and nectarines instead.
I poached the fruits in a syrup spiced with whole cardamom pods. I love cardamom because it’s so aromatic, with a warm, spicy-sweet flavour. I deliberately didn’t make my poaching syrup too sweet, because I wanted the tartness of the fruit and spice of the cardamom to come through.
After the fruit had poached, I decided I wanted to turn it into a fool, which is normally made by mixing pureed fruit and whipped cream together. Easy to make, plus it’s a brilliant name for a dessert! I wanted some texture in my fool so rather than puree my fruit, I roughly cut it up into chunks, only mixing half of the fruit into the cream. I layered the remaining half with the cream mixture in a glass and topped it with chopped pistachios, which it didn’t really need, but hey – it looked good!
If you don’t have cream or don’t like cream, it would be good to make this dessert with a thick yogurt. I would recommend a sweetened yoghurt, or alternatively add more sugar when poaching the fruit as my fruit was quite tart – it worked well with the cream but might be a bit too sour with yoghurt.
To see what everyone else made for this theme, check out the Cookbook Challenge forum.
Previous Cookbook Challenge posts can be found here.
Apricot and Cardamom Fool
Adapted from Ballymaloe Cookery Course
For the poached fruit:
600g fresh apricots
12 cardamom pods
1.2 litres water
200g-400g sugar
2 tablespoons freshly squeezed lemon juice
For the fool:
Thickened cream – about 300ml
A couple of teaspoons sifted icing sugar (or to taste)
Vanilla bean paste / extract
First, poach the apricots. Wash them and halve them, removing the stones.
Crush the cardamom pods slightly. Place them into a large pot, with the water, sugar, and lemon juice. Stir and bring to the boil.
Add the apricots and simmer until tender. Remove from the pot with a slotted spoon and allow to cool slightly.
Meanwhile, lightly whip the cream. Add the icing sugar and vanilla bean paste to taste.
Roughly chop up the apricots and add fold half of them into the cream.
Layer the remaining diced apricots with the cream mixture in a glass and serve.
penny aka jeroxie
January 11, 2011 @ 10:44 pm
Nice way to start cookbook challenge number one 🙂 I am with you and love mangoes and lychees but I do still hold a soft spot for most summer fruits.
Agnes
January 13, 2011 @ 7:51 pm
Tropical fruits FTW 😀
Hannah
January 11, 2011 @ 11:06 pm
Hey hey hey, BFF! Guess what! I made my cookbook challenge dish today, and it’s actually a bit similar to this. High five for synchronicity! Though really, shouldn’t we both have just dehydrated our apricots? 😉
Agnes
January 13, 2011 @ 7:55 pm
ZOMG. Though yours probably contains some weird, hippy, raw elements, right??? 😉
Hannah
January 13, 2011 @ 10:13 pm
You have *no* idea how close I came to dipping into my new Raw Food cookbook. Then I decided that a 26 week-long challenge would give me ample opportunity for that 😉
Agnes
January 13, 2011 @ 11:25 pm
Too bad for you that “raw” isn’t a theme this year :p
Hannah
January 13, 2011 @ 11:38 pm
Oh, it’s much better this way. More of a “challenge” for sure!
leaf (the indolent cook)
January 12, 2011 @ 8:47 am
I like the touch of cardamom!
Agnes
January 13, 2011 @ 7:59 pm
The cardamom was good! 😀
Leigh
January 12, 2011 @ 11:27 am
Yum. As always your photos are absolutely beautiful – along with this dish!
Agnes
January 13, 2011 @ 7:59 pm
Aww, thanks Leigh 🙂
Iron Chef Shellie
January 12, 2011 @ 2:05 pm
Gorgeous photos!! x
Agnes
January 13, 2011 @ 7:59 pm
Thanks Shellie! 😀
Jennifer (Delicieux)
January 12, 2011 @ 3:02 pm
Mmmm looks delicious! I love the use of cardamon.
I will have to join the cookbook challenge this year. I received SO many cookbooks over Christmas and this will really help me use them. How do I join?
Agnes
January 13, 2011 @ 8:00 pm
Yes – join us! 😀 Sign up here: http://community.jeroxie.com/groups/cookbook-challenge/
Conor @ HoldtheBeef
January 12, 2011 @ 6:58 pm
Super pretty dish, offset beautifully with the blue background too I might add 🙂
Agnes
January 13, 2011 @ 8:00 pm
Hehee, thanks Conor!
foodie and the chef
January 12, 2011 @ 10:41 pm
The photography is divine ! This looks so beautiful and summery…
Agnes
January 13, 2011 @ 8:01 pm
Thanks! Though it isn’t feeling much like summer here this week. Silly weather!
msihua
January 13, 2011 @ 11:27 pm
OooOo… nom nom… I am not spamming your comments.. 😛
I am a fool for this dessert!!
Agnes
January 18, 2011 @ 8:02 am
You can totally spam my comments if you want 😉 And I was tempted to make some terrible puns with the name, hehee!
Cherrie
January 14, 2011 @ 12:04 pm
This looks so lovely. I’m also with you about loving mangoes more but apricots is up there too
Agnes
January 18, 2011 @ 8:04 am
Thanks Cherrie! I think there’s something about the texture of apricots that I find offputting – so I like them fine when poached or dried. Go figure! 🙂
Celeste @ Berrytravels
January 14, 2011 @ 6:20 pm
Another mango lover! I don’t much like things that are sour.. but I have to admit that this does look appetizing.
Agnes
January 18, 2011 @ 8:05 am
Mangoes are THE BEST! 😀
Johanna GGG
January 23, 2011 @ 9:26 am
don’t like cream but this dish reminds me of a song my dad used to sing about peaches and cream – I would love peaches and yoghurt and I am always amused by desserts called fool! yum