10:56 pm - Monday, June 24 2019
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blueberry-blackberry fool

blueberry blackberry foolBlueberry-blackberry fool has to be one of the easiest desserts to make.  Not everyone is a fan of blackberries but mixed with blueberries and cream, it’s guaranteed to be a hit at the dinner table.  Both blueberries and blackberries are in season so look for fruit that’s plump but not mushy to touch.  A perfect venue to find these beauties is at farmers’ markets or go to a u-pick berry farm.  I’m not sure why this quintessential English dessert is called a fool, but no matter, it’s light and simply scrumptious!  In the 15th century, the most common fruit used in a fool was the gooseberry.  The fruit was folded into a custard but I prefer whipped cream when I don’t have time.  For more fool dessert ideas, check out Series Eats.

Serves 4
1 cup blackberries
1 cup blueberries
1 1/2 cups whipped cream
1 tablespoon butter
1 tablespoon maple syrup
1 tablespoon Cointreau or elderflower cordial

In a frying pan over medium heat melt butter then stir in maple syrup. Add berries, liqueur and stir to combine. Reduce heat and simmer just until berries become a bit soft and the natural juices have been released. Remove from heat, set pan aside and allow to cool to room temperature.

blueberriesWhip cream to soft peaks. Grab a dish of your choice and add a dollop of whipped cream on the bottom followed by a spoonful of fruit. Repeat process.

The Culinary Chase’s Note: Top, if you like, with a simple nut brittle.  If you have any berry sauce leftover, mix with plain yogurt.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


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