Rhubarb-Gooseberry Fool ~
~ Skirt in the Kitchen ~
Weigh 1 pound of rhubarb and slice thinly.
Add to washed and prepared gooseberries– taking off the stems and tails, 1 pound also.
Cook and bring to a boil, then turn down heat to cook down the substance of both fruits along with the juice of 1/2 ruby red grapefruit, zest of 1 whole ruby red grapefruit, 1 cinnamon stick, freshly grated nutmeg, ground cloves and garam masala. Stir occasionally to prevent burning or sticking. When the point of desired thickness has developed, take off the heat and stir in 2 teaspoons of apricot brandy. Place in the refrigerator after cooling, leave overnight.
The next day, prepare whipped cream for fruit fool to be folded into cream…
Chill bowl and whisk attachment in the freezer for 30 minutes… Whisk together on medium-high setting 2 cups heavy whipping cream and 1/4 cup confectioners sugar.
Do not stir but fold; an adult dessert…
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