Oh, have I mentioned how much I adore the summer months? We’ve been lucky this year (here in the Philadelphia area) with lots of plant-loving rain and cooler-than-usual summer days. I have been thinking that we’ve had an especially long spring, but here it is, nearly mid-July. In any case, here in Philly, there have also been more and more local farmers markets creeping up. Thanks to the Food Trust, one just opened on Temple University’s campus, where I work my day job in the department of Public Health. Amish farmers come in from Lancaster every Thursday to bring a lovely array of local produce, including all the seasonal berries and fruits.
This week I purchased some lovely looking apricots, a fruit my daughter Maeve has only seen in dried form. She’s a terribly picky eater, as many toddlers are, and so I thought that perhaps making a fruit “Fool” with whipped cream would do the trick, as she’s already sold on whipped cream. All I did was cut up a few apricots, cook them down a bit with some water, drizzle some honey over the cooked apricots, and then fold them into freshly whipped cream.
Happily, my sneaky plan worked! She tried the new fruit in freshly-sliced form, as these beauties really are too hard to resist, and then enjoyed a cooked fruit version when folded into freshly whipped cream and drizzled with honey for a delightful summer confection.
Try William Sonoma’s Raspberry-Rhubarb Fool recipe for another take. Martha Stewart, whose recipes are pretty fool-proof, I must admit, has a blackberry fool recipe, among others, on her recipe-finder.