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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Desserts Eggs Dairy Fruit Australian European Dinner Party Vegetarian Puddings And Mousses English Eggs Food Processor Blender Stove Top Dietary Low Sodium Inexpensive Low In Something Apples Pitted Fruit Plums Taste Mood Sweet Equipment Small Appliance Presentation Served Cold

Fresh Fruit Fool

There is no foolishness about this dessert! traditional english fruit fools derive their name from the french word 'fouler', meaning to crush. thank goodness that this word was modified to 'fool', as i don't think too many of us would be keen to be making 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 cooling times. btw, 500g australian = 455g canadian = 1 pound american.

Steps

Prepare the fruit according to the type - peel , core and slice apples.
Trim and chop rhubarb.
Halve and stone plums.
Top and tail gooseberries.
Place the prepared fruit in a saucepan with 3 / 4 of the caster sugar and the water.
Cover and cook over medium heat for 20 minutes , or until the fruit is very soft.
Meanwhile , to make the custard , bring the pouring cream almost to the boil.
Lightly whisk the egg and egg yolk in a bowl with the remaining sugar , then stir in the hot cream and vanilla extract.
Place the bowl over a saucepan of gently boiling water and stir the mixture until it thickens enough to hold a slight trail and thinly coat the back of a spoon lifted out of the custard mixture.
Take care not to overheat the custard mixture or it may curdle.
Remove the bowl from the saucepan and cover the surface closely with plastic wrap , right on the surface , to prevent a skin from forming.
Allow the custard to cool then chill in the refrigerator.
Pure the cooked frui.

Ingredients

apples, caster sugar, water, cream, egg, egg yolk, vanilla extract, pistachio nuts, fresh edible flowers