Blueberry Peach Fool Recipes

PEACH FOOL

Steps:

• Heat a medium skillet and add the butter. When the butter melts, add the peaches and 1/4 cup sugar. Stir to blend and cook for 1 minute. Remove the skillet from the heat and add the orange liqueur. Return the skillet to the heat and cook the peaches over medium heat until they are tender when pierced with the tip of a knife, 1 to 2 additional minutes. Transfer the peaches to a platter and spread them out. They will cool more quickly that way. Refrigerate so they cool completely.
• In the bowl of an electric mixer fitted with the whisk attachment (or, alternatively, with a whisk by hand) whip the cream until it forms soft peaks. Whisk in the remaining 3 tablespoons sugar and the vanilla. Whip until fairly firm in texture. When the peaches are cooled, fold them (and any cooking liquid sitting on the platter) into the whipped cream and transfer to a serving dish or individual glasses. Refrigerate until ready to serve.

BLUEBERRY-PEACH BUCKLE

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
• Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.

BLUEBERRY PEACH FOOL

Steps:

• In a small saucepan, combine the peaches, sugar, apple juice, cinnamon and salt. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peaches are tender. Cool slightly. , In a blender, process peach mixture until smooth. Transfer to a small bowl; cover and refrigerate until chilled. , Just before serving, whip cream until it begins to thicken. Add vanilla; beat until soft peaks form. Fold into peach mixture. In parfait glasses, alternately layer blueberries and cream mixture.

BLUEBERRY AND PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

EASY BLUEBERRY FOOL

Steps:

• In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
• In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.

BLUEBERRY FOOLS

Steps:

• Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
• Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.

PEACH AND BLUEBERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F.
• Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
• If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.