Apricot Jam Fool With Almond and Rosemary Crisp

An easy to prepare summer dessert recipe, made using the best of in-season apricots. Pick up a jar that’s packed full of fruit from Maggie Beer.   Serves 2

Ingredients
FILLING:
2/3 cup mascarpone
1 cup thickened cream
1/2 cup good quality Apricot Jam
ALMOND & ROSEMARY CRISP:
50ml Verjuice (try acv instead)
1/3 cup brown sugar
1 cup flaked almonds
1 tsp rosemary finely chopped

1. Preheat oven to 180C.

FOR CRISP:
2.  Place the Verjuice, brown sugar, almonds and rosemary in a bowl and toss to combine.

3. Spread the almond mixture evenly on a baking tray lined with baking paper.

4. Bake for 9 minutes then rotate the tray and cook for another 9 minutes, watching to make sure the sugar does not burn.

5. Remove from the oven and set aside to cool, then break into shards.

FILLING:
6.  Place the thickened cream into a mixing bowl and whisk until a soft peak. Fold through the mascarpone until combined.

7. TO SERVE:   Place ½ the cream mixture into the serving glasses then add ½ of the jam.

8. Repeat the layers finishing with apricot jam on the top.

9. Place shards of the almond and rosemary crisp on top along with rosemary to garnish.