|Dried apricots||8 Ounce (225 Grams)|
|Sugar||3 Ounce (75 Grams)|
|Water||1⁄2 Pint (300 Milliliter)|
|Grated orange rind||2 Teaspoon (Leveled) (10 Milliliter)|
|Orange juice||30 Milliliter (2 Tablespoon)|
|Whipping cream||1⁄4 Pint (142 Milliliter Or 1 Carton)|
|Orange peel twist||4|
|Angelica||3 , cut into leaf shapes|
Pour enough boiling water over the apricots to cover and soak for at least 30 minutes.
Put the drained apricots in the pressure cooker with the sugar, measured water, orange rind and juice.
Put on the lid and bring to high (15 lb) pressure.
Cook for 10 minutes.
Reduce pressure quickly.
Sieve the apricots or puree them in an electric blender.
Leave to get quite cold.
Whip the cream, fold it into the cold puree and mix well.
Divide the fool into 4-6 individual glasses and decorate each with a twist of orange peel and angelica.