I can’t shake the image. I am in a western saloon with wooden swinging doors, a long rustic bar and men in suspenders with open vests. One of the men grabs another by the lapel, shoves him roughly and mutters “plum drunken fool.”
But my plum drunken fool is something completely different. A mixture of plums, bathed in spices and brandy, then folded into sweetened whipped cream, it is seductive rather than in your face boozy. Almost elegant…
If you don’t care for brandy (or are serving this to minors), this would also be nice with just fruit, sans brandy, which is more traditional anyway.
According to Wikipedia, a fruit fool is a historic dessert of crushed fruit and sweetened whipped cream, which dates back to the 15th century. Originally made with gooseberries (another bush for my wish list), the name may come from the french word fouler to crush or press. The drunken part was my idea after I began tossing aging fruit in brandy last fall in an attempt to save both fruit and sanity (recipe here).
This is a super easy dessert with a sophisticated flavor that belies its simplicity. As an added bonus, it should work with thawed, previously frozen fruit.
- 1 c heavy cream
- 3 large plums, previously marinated in brandy & spices (or toss pitted, sliced plums in 1 T sugar, 1/4 t cinnamon, dash of vanilla & optional 1/2 - 1 T brandy)
- 2 T powdered sugar
- 1/2 t vanilla
- Chop fruit in blender or food processor until a chunky puree.
- Beat cream until stiff, then add powdered sugar and vanilla.
- Fold in fruit puree and divide between four dessert bowls. Garnish with whole berries and mint leaves if desired.
- Boozy Fruit: The Oldest Preserves (Brandied Plums)
- Peach Clafoutis with Cranberries