A fruit “fool” – the word supposedly derives from the French fouler, meaning “to crush”—calls for combining puréed fruit with beaten eggs and sugar, whipped cream, sour cream, or yogurt for a virtually “foolproof” dessert. This recipe, which pays homage to the fraughan (also known as bilberry and wild blueberry), combines the berries with layers of whipped cream and crushed biscuits. You’ll find similar recipes in my new cookbook Teatime in Ireland, with suggestions to serve the fool in small 2-to-3-ounce glasses for the “sweets course.” To order signed copies (Buy One Get One Free during the SUMMER SPECIAL), visit irishcook.com

BLUEBERRY FOOL

SERVES 6

1/2 cup heavy (whipping) cream

1/2 cup sour cream

2 tablespoons sugar

3 to 4 drops almond extract

2 cups blueberries (reserve a few for topping)

6 digestive biscuits, such as McVities or Carr’s brand

1/4 cup ground almonds

Steps:

     1. Chill 6 stemmed glasses. Whip the cream with an electric mixer until soft peaks form. Fold in the sour cream, sugar, and almond extract.

     2. In a saucepan over medium-low heat, cook berries until they begin to break up and soften; remove from heat and let cool. Spoon 1 to 2 tablespoons of cooked berries into each glass. Combine remaining berries with cream mixture and spoon over berries.

     3. Crumble 1 cookie over each glass and garnish with reserved berries and ground almonds. Serve immediately or refrigerate for 1 hour or more.