Thu, 12 October 2023
Ingredients:
Apple Raspberry Fool:
· 3-4 cooking apples
· 4oz/110g caster sugar
· 5oz/150g raspberries
· 3-4 dessertspoons of water
· 14floz/400ml Irish Yogurts Clonakilty Custard Style Live Yogurt
· 2 dessertspoons of honey (optional)
Granola:
· 8oz/225g porridge oats
· 4oz/110g flaked almonds
· 1oz/25g hazelnuts
· 2oz/50g sultanas
· 2oz/50g demerara sugar
· 4 dessertspoons of honey
· 4oz/110g mixed fruit (apricots, prunes, dates etc)
Method:
1. Preheat the oven to 180C/350F/Gas Mark 4
2. Begin by making the compote. Place all the apples, sugar and water together in a medium saucepan and bring to the boil. Reduce the heat and simmer for 10-15 minutes until they just begin to soften. Do not allow the mixture to become smooth-it is nice to have lumps of fruit still contained. At this stage mix in the fresh raspberries. Allow to cool completely.
3. Meanwhile prepare the granola. Spread the porridge oats, flaked almonds and hazelnuts onto a flat baking sheet. Scatter the demerara sugar over the top of the oat mixture. Drizzle with the honey and bake in the oven for 15-20 minutes until golden brown and crisp. About 5 minutes before the granola is cooked add in the sultanas and mixed fruit and return to the oven (they will burn if in too long). Remove from the oven, allow the granola to go completely cold and store in an airtight container until required.
4. To assemble the fool, very simply mix the cooled apple and raspberry compote into the yogurt. Do not mix it in entirely. It looks more visually impressive to obtain a marbled effect. Sweeten with the honey if you desire. Alternatively layer the fruit compote up with the yogurt.
5. Divide the fool mixture between 6 large serving glasses.
6. Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.
