The recipe
Put 300g of dried apricots and a litre of water into a deep saucepan and bring to the boil. Lower the heat so the fruit simmers, letting it cook for about 15 minutes till swollen and very soft. Leave the fruit and its liquid to cool.
Remove 4 of the apricots and set aside for later. Using a blender, finely purée the rest of the apricots with 200ml of their liquor, then stir gently into 250ml of coconut yoghurt (dairy based or vegan alternative). Leave to chill thoroughly in the fridge.
Remove the seeds from about 8 green cardamom pods. Grind to a fine powder in a spice mill or using a pestle and mortar. Mix with 2 tbsp of caster sugar and set aside. Shell 8 pistachios.
When thoroughly chilled, spoon the fool into 4 dishes, then scatter some of the sugar and pistachios over the surface of each. Cut the reserved apricots in half and place them on top of the fool. Serves 4 generously
For a richer dessert, you could replace half of the coconut yoghurt or vegan substitute with cream. Whip the cream so it sits in soft folds, stopping before it is thick enough to stand in peaks. Fold it into the other ingredients.
If you like a sweeter dessert, stir a little of the cooking liquid into the apricot purée, or icing sugar if you prefer, tasting as you go.
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