Despite the fact that spring is not yet in bloom outside my window, I’m already thinking about the wonderful local fruits that will be available to us when the farmer’s markets open in May. Today’s recipe shows off any fresh or frozen fruit to perfection. Known as a Fool – why I cannot say – this simple but delicious dessert is a wonderful way to use berries in particular but it can also be made utilizing peaches, apples, pears or even grapes.
4 cups of your chosen fruit
¼ cup water (plus a little more if needed)
1 cup baker’s sugar
2 cups heavy cream
Wash, trim and chop fruit as necessary. Place it in a saucepan with ¼ cup of water and cook over low heat, stirring often and adding a little more water if necessary. The fruit should be tender to knife-point which can take as little as 20 minutes or as much as 40 minutes, depending.
Remove from heat and allow fruit to cool a bit before putting it through a fine sieve or food mill. Add the sugar and stir to dissolve before allowing the puree to cool to room temperature.
Whip the cream lightly. You want it to thicken but you don’t want stiff peaks. Gently fold the whipped cream into the fruit puree.
This is best served chilled and it looks lovely in a wine or dessert goblet with cookies for dipping. Bon appetite ~
Telephone ad c 1959: “Why you need a kitchen extension” via Mid-Century Bell