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1
To prepare port wine syrup: in a shallow pan combine port with rest of ingredients, except berries.
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2
Bring to a boil over high heat and reduce to 1 cup, which will take about 20 minutes.
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3
Remove from heat and let stand for 15 minutes.
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4
Strain into medium bowl.
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5
Add half boysenberries and raspberries and crush fruit with the back of a large spoon.
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6
Stir in remaining berries, except strawberries.
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7
Cover and chill for 2 to 3 hours or overnight.
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8
Just before serving, slice strawberries and stir them into fruit mixture.
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9
Spoon into glass bowls or goblets.
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10
To prepare fool: reserve several perfect strawberries for garnish.
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11
Hull remaining berries, slice through the stem end, and place in a nonreactive bowl.
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12
Pour warm syrup through strainer over berries, crushing fruit gently with a fork.
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13
Set aside for 30 minutes at room temperature or 1 hour in refrigerator.
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14
When ready to serve, beat heavy cream to soft peaks and mix in sour cream.
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15
Remove berries from liquid with slotted spoon and carefully fold them into cream.
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16
Spoon a small puddle of Port Wine Syrup onto individual dessert plates or into wine goblets and top with cream and berries.
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17
Drizzle a little syrup over cream and garnish with reserved strawberries.
