Marbled winter fruit fool

Marbled winter fruit fool


1 person made this

About this recipe: Dried prunes and peaches have an intense, concentrated flavour and sweetness and, with the addition of a dash of peach schnapps or brandy, they make a really special fruit fool. This is an attractive dessert for the winter months, when soft fruits for fools are not in season, and it's healthily modest in fat content.

Norma MacMillan

Serves: 4 

  • 150g (5 1/2 oz) dried peaches
  • 150g (5 1/2 oz) pitted prunes
  • 2 tbsp peach schnapps or brandy
  • 200ml (7 fl oz) orange juice, or as needed
  • 150ml (5 fl oz) whipping cream
  • 150g (51/2 oz) plain low-fat yoghurt

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Cut 30g (1 oz) of the peaches and 30g (1 oz) of the prunes into small dice. Put into a bowl, pour over the schnapps or brandy, and set aside to marinate.
  2. Place the remaining peaches and prunes in 2 separate saucepans and pour 100ml (3½ fl oz) orange juice into each. Bring to the boil, then reduce the heat and simmer gently for 10 minutes or until the fruit is tender.
  3. Purée the peaches and prunes separately in a blender or food processor until smooth, adding a little extra orange juice if needed.
  4. Whip the cream in a mixing bowl until thick. Add the yogurt and whip to mix with the cream.
  5. Layer alternate spoonfuls of the peach purée, prune purée and cream mixture into 4 stemmed glasses, swirling slightly for a marbled effect. Spoon the marinated fruits on top just before serving.

Some more ideas

Use extra orange juice instead of the peach schnapps or brandy. * For a rhubarb fool, cook 300 g (10½ oz) chopped rhubarb with 2 tbsp caster sugar and 1 tbsp orange juice. Cool, then purée. Make the cream and yogurt mixture as in the main recipe, then lightly swirl in the rhubarb purée. Spoon into individual glasses or dishes. Decorate with 15 g (½ oz) toasted flaked almonds. * To make a plum fool, halve and stone 300 g (10½ oz) red plums and poach gently in a covered pan with 15 g (½ oz) caster sugar and 1 tbsp orange juice until tender. Cool, then purée until smooth. Beat together 200 g (7 oz) fromage frais and 100 g (3½ oz) plain low-fat bio yogurt. Reserve 4 tbsp of the plum purée, then swirl the rest with the fromage frais mixture in stemmed glasses. Top each with a spoonful of the reserved purée and decorate with 15 g (½ oz) chopped toasted hazelnuts.

Plus points

Dried fruits are a concentrated source of many nutrients, including iron. The vitamin C in the orange juice aids the absorption of iron from the dried fruits. * Mixing low-fat yogurt with whipped cream produces a rich-tasting dessert that is delightfully low in calories. The yogurt also adds a pleasant hint of sharpness to contrast with the sweet fruit purée.

Each serving provides

A, C * B2, niacin, calcium, copper, iron, zinc

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