Blueberry fool

When it comes to food titles, a fool is a simple dessert that showcases fruit and whipped cream. Why is a called a fool? It is believed to have originated from the French word “fouler,” which means “to press” or “to mash.”

It goes together quickly and can be prepared 3 hours in advance and refrigerated. Other fruits are often used to make fool, but blueberries are one of my favorites. I like to serve it accompanied with crisp cookies for texture contrast and, well, cookie flavor.

Yield: 4 servings

INGREDIENTS

1 cup fresh blueberries, washed and picked over to remove stems

1teaspoon fresh lemon juice 1tablespoon granulated sugar

2 tablespoons water

3⁄4 cup heavy whipping cream

2 tablespoons powdered sugar 1teaspoon vanilla extract

For serving: crisp cookies

PROCEDURE

1. In small, nonreactive saucepan, combine berries, juice, sugar and water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken somewhat, about 5minutes. Remove from heat and transfer to small bowl. Place bowl in large bowl of ice water and stir mixture occasionally until cold.

2. In bowl of electric mixer, combine cream, powdered sugar and vanilla. Beat until stiff peaks form. Fold 1⁄3 cup of blueberry mixture into whipped cream mixture.

Spoon mixture into 4dessert bowls. Spoon remaining blueberry mixture over tops. Refrigerate up to 4hours. Serve chilled and pass cookies at the table, or set each dessert bowl on a plate and place a cookie or two on plate next to each serving.

Source: “What to Have for Dinner,” from Martha Stewart Living (Clackson Potter, $20)

PHOTO BY CATHY THOMAS In cooking parlance, a “fool” is a simple dessert made with fruit and whipped cream, such as this easy-tomake blueberry concoction.