Fruit Fool Recipes

Steps:

• Combine the pie filling and whipped topping. Spoon into individual dessert dishes. If desired, sprinkle each with coconut and/or garnish with mint.

Steps:

• Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
• Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
• Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

Steps:

• 1 To make the compote, preheat the oven to 350°F.
• 2 Place the fruit in a large saucepan and sprinkle with the sugar. Add enough water to just cover and bring the mixture to a boil, letting, allowing the sugar to dissolve. Let the mixture simmer for 10-15 minutes, until the fruit has completely softened.
• 3 Add the syrup, if using (elderflower works very well with gooseberries, and ginger is great with rhubarb). Check the compote for sweetness and add more sugar if you desire. Allow the compote to cool, then chill in the refrigerator for 30 minutes.
• 4 Whisk the cream and confectioners' sugar together until soft peaks form (it should not be too thick), then fold in the compote. Divide the fool among 6 decorative glasses and serve.

Steps:

• Prepare the fruit according to the type - peel, core and slice apples; trim and chop rhubarb; halve and stone plums; top and tail gooseberries.
• Place the prepared fruit in a saucepan with 3/4 of the caster sugar and the water. Cover and cook over medium heat for 20 minutes, or until the fruit is very soft.
• Meanwhile, to make the custard, bring the pouring cream almost to the boil; lightly whisk the egg and egg yolk in a bowl with the remaining sugar, then stir in the hot cream and vanilla extract; place the bowl over a saucepan of gently boiling water and stir the mixture until it thickens enough to hold a slight trail and thinly coat the back of a spoon lifted out of the custard mixture. TAKE CARE NOT TO OVERHEAT the custard mixture or it may curdle.
• Remove the bowl from the saucepan and cover the surface closely with plastic wrap, right on the surface, to prevent a skin from forming. Allow the custard to cool then chill in the refrigerator.
• Purée the cooked fruit in a food processor or blender, or pass it through a nylon sieve. Chill the purée for at least 1 hour.
• Whisk the cream in a large bowl until it holds soft peaks.
• Combine the custard with the fruit purée and fold it gently into the whipped cream.
• Spoon the fool into tall glass parfait glasses and chill for 2 hours.
• To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166.
• Variations: See Soft-fruit Fool Recipe #139165.

Steps:

• Wash and remove the stalks from the strawberries. If you picked the strawberries yourself, the fluffy hull would lift out as you pull of the stalk. Place the hulled strawberries in one of the bowls.
• Crush the strawberries with a potato masher until you have a lumpy puree. If there is too much liquid, strain some away. This stops the fool from getting too runny.
• Whip the cream in the other bowl with the rotary whisk until, when you lift up the whisk, the cream forms little mountain peeks.
• Using a tablespoon, fold the crushed strawberries into the bowl of cream, using the spoon like a paddle, until the strawberries are all completely folded in and there is no more white cream. Add a squeeze of lemon juice, to taste.
• How much icing sugar you need, depends on how sweet you like it. Sift in a little, heaped spoonful at a time, folding it in well. Keep tasting the mixture, until it is just right.