Cooked fruit fool
Instructions:
- 1 cup heavy cream;
- 1 cup cooked fruit puree, such as applesauce, cooked rhubarb, cooked apricots, currants, or cooked, strained gooseberries;
- 1⁄2 teaspoon almond extract, or 2 teaspoons Amaretto.
- Whip the cream until stiff and fold in the fruit puree. Flavor with the almond extract or Amaretto. Chill until ready to serve.