Master InstructionsFruit Fool
1. Place fruit and 1/4 cup sugar in medium saucepan set over medium heat. Crush fruit lightly with potato masher to release some juices. If pan is dry, add a few tablespoons of water. Cook, mashing fruit occasionally, until tender, 5 to 15 minutes, depending on variety and ripeness of fruit. Adjust sweetness, adding up to another 1/4 cup sugar if desired. Cool to room temperature and transfer mixture to airtight container. Chill thoroughly. (Mixture can be refrigerated overnight.)
2. Layer fruit mixture and whipped cream alternately in a glass serving bowl or individual goblets or bowls. Start with layer of fruit and end with layer of cream. Chill again, up to 1 day.
VARIATIONS:
Plum Fool
Peel, pit, and slice 6 plums (about 11/4 pounds). Cook with 1/4 cup sugar, 1 cinnamon stick, 1 long strip lemon zest, and several tablespoons of water to keep fruit from burning until juices are released. Cook until tender, about 15 minutes. Discard lemon zest and cinnamon stick and proceed with recipe.
Rhubarb Fool
Cook 4 cups stringed (see figures 18 and 19) and sliced rhubarb with full 1/2 cup sugar, 2 thin slices fresh gingerroot, and several tablespoons of water to keep fruit from burning until juices are released. Cook until tender, about 15 minutes. Discard ginger slices and proceed with recipe.
Mango Fool
Peel, pit, and slice 2 large mangoes (see figures 11–14). Cook with 1/4 cup sugar, 1/2 teaspoon grated lime zest, and 1 tablespoon lime juice until tender, about 5 minutes. Proceed with recipe.