Blueberry Fool
Cuisine: Southern
  • For the Fruit compote:
  • 1 cup fresh blueberries
  • 1 cup peaches, peeled & sliced
  • 1 teaspoon lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon St. Germaine liqueur, optional
  • For the whipped cream:
  • 1 cup chilled heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • Remainder:
  • 1 cup crushed shortbread cookies (or to taste)
  • a dusting of nutmeg & lemon zest for top
  1. For the fruit:
  2. Place blueberries & peaches in a bowl. Add lemon zest, lemon juice, and sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
  3. For the whipped cream:
  4. Place heavy cream in a cold bowl. Add sugar and vanilla extract. Beat until mixture has soft peaks for 5 to 8 minutes.
  5. Assemply:
  6. Crumble cookies roughly.
  7. Place some cookie crumbs at the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with some nutmeg and lemon zest.
Recipe by The FrangloSaxon Cooks at