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Blackberry Fool with Calvados
© John Kernick

Blackberry Fool with Calvados

  • TOTAL TIME: 30 MIN Plus overnight macerating
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

A classic British dessert of pureed fruit folded into whipped cream, a fool is one of the first things Peter Ting learned to make after moving to England in 1976. To give this one a little extra sophistication, he macerates (soaks) half the blackberries overnight in Calvados, then tops the fruit with dollops of whipped cream he's mixed with blackberry puree. The leftover macerating liquid would make a delicious drink mixed with sparkling water or Champagne.

  1. 2 pounds blackberries (8 cups)
  2. 1 cup Calvados
  3. 2 cups heavy cream
  4. 1/2 cup sugar
  1. Spread 4 cups of the blackberries in a shallow glass dish. Add the Calvados and stir gently to coat the berries. Cover and refrigerate overnight, stirring a few times.
  2. 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. Scrape the puree into a large bowl.
  3. In another large bowl, whip the cream until soft peaks form. Gradually add the sugar and whip until firm. Scrape the whipped cream over the pureed blackberries and fold to blend. Using a slotted spoon, scoop the macerated blackberries into 8 tall glasses. Top with the blackberry whipped cream and serve.