Red Currant Fool

1. 1

   Melt the butter in a large skillet set over medium heat, and stir in the currants and sugar.

2. 2

   Cover, and reduce heat to low.

3. 3

   Cook, stirring occasionally, until the sugar has dissolved and the currants have softened, about 5 minutes.

4. 4

   Remove the skillet from the heat, and lightly crush the fruit with the back of a wooden spoon.

5. 5

   Dont mash to a puree; some texture should remain.

6. 6

   Transfer the mixture to a bowl, and cool completely in the refrigerator before proceeding.

7. 7

   In a small bowl, whisk the cream until it holds soft peaks.

8. 8

   Set aside 1/2 cup fruit mixture.

9. 9

   Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled.

10. 10

    Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.

No additional tips available.