by: Phyllis Fitzgerald
1½ cups heavy whipping cream
2 cups raspberries, strawberries, or other tart fruit, frozen or fresh
½ cup sugar, divided
Splash of bourbon, rum, or sherry (about 1-3 teaspoons)
Puree the berries in a blender or food processor, then strain out undesired seeds through a large strainer. Add ¼ cup sugar and the liquor. Chill a 2 quart bowl and beaters or whisk. Whip cream in chilled bowl until stiff, but do not over-beat. Add remaining ¼ cup sugar. Gently fold in the puree and serve very small servings in wine glasses. Garnish with berries or very thin cookies.
Variations: "Fools" may be made with non-dairy whipped products, with less superior taste. If you use sweeter fruit, omit part or all of the sugar. You may also make the dish using concentrated frozen juice, if desired. Remember that it is concentrated, so taste to determine amounts