Blueberry Fool
In the springtime across Ireland, locals know where to go hunting for the wild Irish blueberries known as fraughans (FROCK-ens). And one of the best ways to eat blueberries, wild or not, is in this simple dessert known as a fool. Simply cook blueberries, raspberries, blackberries or any other berry you like with a little sugar, puree them, and fold into softly whipped cream.
Sharon Bowers
Ingredients
| 1 pint fresh blueberries | 2 cups whipping cream | |
| 1 cup plus 2 Tbsp. sugar | 1 tsp. vanilla |
directions
Total:
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1
Put the blueberries and 1/4 cup sugar in a saucepan over medium heat and cook just until the berries release their juice and some start to burst, 3 to 4 minutes. Remove from the heat and cool completely.
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2
Whip the cream with the 2 tablespoons sugar until soft peaks form. Stir in the vanilla.
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3
Pour the cooled blueberries and their juice over the whipped cream and fold the fruit in lightly, allowing streaks to remain. Cover the bowl with plastic wrap and chill for 2 hours.
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4
Spoon into serving bowls or glasses.
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