Blueberry-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.
Whip 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!
