Fruit Fools are summer fruits in season marinated in a little sugar and flavorings of your choice then layered alternately with cookies with whipped cream. That’s it! And if you have given a little extra kick to the marinade via some lemon zest and liqueur you’ll end up serving something very tasty but very easy.
So let’s get started:
What you’ll need:
- Fruit of your choice (here, blueberries & peaches)
- Heavy whipping cream
- Lemon juice, zest & St. Germaine liqueur (optional but good)
- Thick butter cookies like Walker’s Shortbread or Pepperidge Farm Chessmen
First things first:
Marinate the fruit or fruits that you’re using, then put them in the fridge to marinate while you whip the cream. Now whip the cream with sugar and vanilla to soft peaks.
Assembly:
- Can be served individually as pictured or in a large bowl.
- Crumble the cookies into largeish pieces and put them on the bottom.
- Then add whipped cream, then fruits with their juices, then more cream, then topping off with the remaining fruit.
- Grate a little nutmeg and lemon zest on top and add a mint sprig if you’ve got one and you’re done.
Blueberry Fool
Author: Carine Clary
Cuisine: Southern
Ingredients
- 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
Instructions
- For the fruit:
- 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.
- For the whipped cream:
- Place heavy cream in a cold bowl. Add sugar and vanilla extract. Beat until mixture has soft peaks for 5 to 8 minutes.
- Assemply:
- Crumble cookies roughly.
- 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.