Desserts/spiced blueberry fool
Active Time: 10 minutes
Total Time: 3 hours 10 minutes
From: Organic Style, May/June 2003
1 pint fresh blueberries
1/4 cup sugar + 1 tbsp.
1 tsp. freshly squeezed lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 cup heavy cream
1/4 tsp. vanilla
2 tbsp. finely chopped crystallized ginger
4 sprigs mint for garnish
In a large sauce pan combine the blueberries, 1/4 cup sugar and lemon juice. Cook stirring over low heat until the sugar dissolves and the berries start to give off liquid, about 2 minutes. Increase heat to medium high and simmer until the berries have broken down, about 4 minutes. Stir in the cinnamon, nutmeg and ginger.
Strain the berry mixture through a fine mesh sieve pushing hard on the solids to extract as much liquid as possible. Discard the solids. You will have 1 to 1 1/2 cup liquid depending the juiciness of the berries. Refrigerate until well chilled, at least 1 hour.
Chill 4 parfait or tall wine glasses. In a large bowl whip the cream with the remaining sugar and vanilla until stiff. Stir 1/4 of the blueberry mixture to lighten and gently fold in the rest. Spoon into the glasses and refrigerate at least 2 hours and up to eight hours. Garnish with a pinch of ginger and mint just before serving.