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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!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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