In light of the spring holiday, we thought you’d enjoy a different kind of April Fool this year. How about a light and easy fruit fool?
A fruit fool is an English dessert that is traditionally made with gooseberry puree and custard. The fruit puree is lightly mixed into whipped cream and then served chilled in a parfait cup. Nowadays any fruit puree such as rhubarb, kiwi, strawberry, passion fruit, etc., and whipped cream or custard can be used.
Blood Orange Fool (courtesy of the Food Network)
- Peel and juice of 1 blood orange
- 1 cup sugar
- Scant 1/4 cup water
- 1 pint heavy cream
- 2 blood oranges, halved, pulp removed
- 1/2 cup toasted almonds, chopped
In a small saucepan combine blood orange juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of orange. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into blood orange halves. Sprinkle tops with almonds.
Fruit Fool (courtesy of busycooks.about.com)
- 21 oz. can apricot, peach, or cherry fruit pie filling
- 1 (8-ounce) container frozen whipped topping, thawed
- 1/2 cup chopped walnuts, toasted
In medium bowl, fold together pie filling and thawed whipped topping just to marble. Spoon into six parfait glasses or stemmed goblets and sprinkle with nuts. Serve immediately or refrigerate until ready to serve. 6 servings
This is the first I’ve heard of a Fruit Fool it looks good
Hugs, Danette