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.
|1 pint fresh blueberries||2 cups whipping cream|
|1 cup plus 2 Tbsp. sugar||1 tsp. vanilla|
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.
Whip the cream with the 2 tablespoons sugar until soft peaks form. Stir in the vanilla.
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.
Spoon into serving bowls or glasses.
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