Spiced Blueberry Fool

BLUEBERRY FOOL



Blueberry Fool image

A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of puree, serve it the same day. For a more ethereal, mousselike texture, you can chill it overnight. The color from the puree will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 3h20m

Number Of Ingredients: 6

2 cups frozen wild blueberries, thawed, or fresh blueberries
2 tablespoons fresh lemon juice (from 1 lemon)
Scant 1/4 teaspoon ground cinnamon
7 tablespoons sugar, divided
1/4 teaspoon coarse salt
2 cups heavy cream

Steps:

  • Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
  • Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.


EASY BLUEBERRY FOOL



Easy Blueberry Fool image

A fool is a simple dessert made with fresh fruit and whipped cream.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients: 6

1/2 pint fresh blueberries, washed and picked over
1 teaspoon lemon juice
1 tablespoon granulated sugar, or to taste
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  • In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.


CHEF JOHN'S FRESH BERRY FOOL



Chef John's Fresh Berry Fool image

While certainly not light on the calorie counter, this berry fool (from the French 'fouler' meaning 'to mash') is shockingly airy on the palate. It's that contrast between the rich, fluffy cream and the syrupy, tangy fruit that makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.

Recipe From allrecipes.com

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h18m

Yield 4

Number Of Ingredients: 11

1 cup fresh raspberries
1 cup fresh blackberries, broken in half
1 cup fresh strawberries, hulled and quartered
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
¼ cup white sugar
1 cup chilled heavy cream
¼ cup creme fraiche
1 tablespoon white sugar
¼ teaspoon pure vanilla extract
1 cup crushed shortbread cookies
Calories646.4 calories
Carbohydrate64.8 g
Cholesterol113.2 mg
Fat41.7 g
Fiber5.8 g
Protein6.3 g
SaturatedFat20.7 g
Sodium286.5 mg
Sugar30 g

Steps:

  • Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
  • Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
  • Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.


SPICED BLUEBERRY GRUNT



Spiced Blueberry Grunt image

Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

Recipe From epicurious.com

Provided by Carolyn Beth Weil

Categories     Citrus     Fruit     Dessert     Blueberry     Summer     Bon Appétit     Cobbler/Crumble     Steam

Number Of Ingredients: 18

Filling:
4 cups fresh blueberries (from four 1/2-pint containers)
1/2 cup (packed) golden brown sugar
1/4 cup mild-flavored (light) molasses
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Dumplings:
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3/4 cup whole milk
To serve:
Whipped cream, chilled whipping cream, or vanilla ice cream

Steps:

  • For filling:
  • Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.
  • Meanwhile, prepare dumplings:
  • Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.
  • Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.
  • To serve:
  • Top with whipped cream, whipping cream, or ice cream.


SPICED BLUEBERRY JAM



Spiced Blueberry Jam image

No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits. English muffins or toast. Frozen berries enable you to make the jam anytime.

Recipe From food.com

Provided by Ms. Ayons dishes

Categories     Low Protein

Time 15m

Yield 8 serving(s)

Number Of Ingredients: 7

3 cups fresh blueberries
1 tablespoon lemon juice
3 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
6 ounces liquid pectin
Calories374.2
Fat0.2
Sodium1.7
Carbohydrate96.5
Fiber2
Sugar92.9
Protein0.4

Steps:

  • Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
  • Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
  • Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.


BLUEBERRY SPICE SAUCE



Blueberry Spice Sauce image

Make and share this Blueberry Spice Sauce recipe from Food.com.

Recipe From food.com

Provided by - Carla -

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients: 7

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon, Ground
1/4 teaspoon nutmeg, Ground
1/4 cup hot water
2 tablespoons lemon juice
2 cups blueberries

Steps:

  • Rinse and clean blueberries.
  • If using frozen dry pack Blueberries, thaw them first.
  • In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water and lemon juice.
  • Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil.
  • Add blueberries; cook and stir until mixture comes back to a boil.
  • Serve warm over ice cream or cake or frozen pies.


GOOSEBERRY FOOL



Gooseberry fool image

Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients: 6

250g gooseberry , topped and tailed
3 tbsp caster sugar
200g Greek yogurt
1-2 tbsp icing sugar
1 tsp vanilla extract
200ml double cream
Calories388 calories
Fat32.2 grams fat
SaturatedFat20.1 grams saturated fat
Carbohydrate19.8 grams carbohydrates
Sugar19.5 grams sugar
Fiber2 grams fiber
Protein4.3 grams protein
Sodium0.1 milligram of sodium

Steps:

  • Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.
  • Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don't overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.


BLACKBERRY-WHITE CHOCOLATE FOOL



Blackberry-White Chocolate Fool image

Recipe From foodnetwork.com

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients: 6

4 cups fresh blackberries
1/4 cup sugar plus 3 tablespoons
1/4 cup cassis, optional
1 cup very cold heavy cream
4 ounces white chocolate, melted
Mint leaves

Steps:

  • Place berries in a large bowl, add 1/4 cup of sugar and 2 tablespoons of cassis, if using, stir well and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.
  • Whip heavy cream, 3 tablespoons of sugar and 2 tablespoons of the cassis, if using, in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour. Layer goblets with berry cream mixture and whole macerated berries. Garnish with mint.




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