Blackberry Fool with Calvados

1. 1

   Spread 4 cups of the blackberries in a shallow glass dish.

2. 2

   Add the Calvados and stir gently to coat the berries.

3. 3

   Cover and refrigerate overnight, stirring a few times.

4. 4

   The next day, in a food processor, combine the remaining 4 cups of blackberries with 1 tablespoon of the macerating liquid and pulse until coarsely pureed.

5. 5

   Scrape the puree into a large bowl.

6. 6

   In another large bowl, whip the cream until soft peaks form.

7. 7

   Gradually add the sugar and whip until firm.

8. 8

   Scrape the whipped cream over the pureed blackberries and fold to blend.

9. 9

   Using a slotted spoon, scoop the macerated blackberries into 8 tall glasses.

10. 10

    Top with the blackberry whipped cream and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.