Popular in Ireland, a fruit fool is a creamy dessert that is made with poached fruit. The name probably comes from the French word “fouler,” which means to crush or squash.
- 6 peaches (fresh or canned)
- 3 tablespoons peach-flavor liqueur
- 1/4 cup sugar
- 3 tablespoons water
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cream
- 1/2 cup fine granulated sugar
- Mint springs for garnish
If using fresh peaches, remove skins with sharp knife and remove stones, then combine peaches, sugar, and water in small saucepan. Cook on medium heat to gently poach for 8–10 minutes or until peaches are tender. Cool and then chill in refrigerator. When peaches are cool, add peach liqueur to mixture and purée in food processor. (If using canned peaches, drain syrup from can using a sieve then purée with peach-flavor liqueur.)
Beat whipping cream and sugar in electric mixer until it forms soft peaks. Soften mascarpone cheese by beating gently by hand then fold it into fresh cream, being careful not to over-beat mixture. Try to ensure a smooth, creamy texture. Gently combine about one third of purée, leaving swirls of peach purée. Spoon cream mixture into piping bag with large nozzle. Spoon 1 1/2 teaspoons of reserved purée into bottom of each glass and then pipe some cream into individual glasses. Place second layer of purée on top, followed by cream, then finish with a little more purée. Pipe final decorative swirl of cream on top. Refrigerate for at least 2 hours. Garnish with tiny sprig of mint. Makes 10 shots.
Recipe by Judith McLaughlin