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Method:
Put the apricots and water in a pan and
leave to soak overnight. Add the brown sugar. Heat gently until the
sugar dissolves. Bring to the boil, reduce the heat and simmer for 15
minutes or until the apricots are tender. Allow to cool slightly, then
puree in a blender or food processor.
Beat together the egg, nearly all the caster sugar and 30 ml/2 tbsp of
the milk. Bring the remaining milk almost to the boil. Pour over the
egg mixture, then return to the saucepan. Heat gently, stirring, until
thickened, but do not allow to boil. Sprinkle with the remaining
caster sugar to prevent a skin forming, then leave to cool.
Whip the cream until softly peaking. Add half the apricot puree to the
custard, then fold in the cream. Mix the apricot brandy into the
remaining puree. Reserve 45 ml/3 tbsp for decoration and spoon the
remaining puree into six glasses. Spoon the custard mixture over.
Swirl a little of the reserved puree on top of each fool and chill
until ready to serve. Decorate each with a mint sprig just before
serving.
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