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The soft-fruit culinary sibling of the Fresh Fruit Fool. There is no foolishness about these two desserts! Traditional English fruit fools derive their name from the French word 'fouler', meaning to crush. Fortunately, this word was modified to 'fool': after all, not too many of us would be keen to be making, serving or eating 'foul' fruits! This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or century past they come, they have been updated to suit C21st tastes. This is a prepare-ahead recipe, and the preparation and cooking times below do not include macerating and cooling times. BTW, 500g Australian = 455g Canadian = 1 pound American.
Units: US | Metric
Serving Size: 1 (197 g)
Servings Per Recipe: 6