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Issue Date: Summer 2006


AnnaMae’s Gooseberry Fool

3 cups gooseberries, topped and tailed

1/2 cup cane sugar

1/2 cup chilled heavy cream

1/4 cup creme fraiche

1/4 cup superfine sugar

Cook berries and cane sugar for about 5 minutes in nonstick skillet over moderate heat until mixture thickens. Reduce heat and simmer for a minute or two. Mash into coarse puree. Remove from heat. Cover and chill. Whip cream and creme fraiche until soft peaks form. Add superfine sugar and whip until peaks re-form. Fold chilled puree into whipped cream mixture and chill. Serve in sherbet glasses.

*** Attention, wine connoisseurs ***

The primary flavor note in sauvignon blanc, according to experts, is gooseberries. Hardly helpful if you haven’t tasted them. Get yourself some this summer and teach your palate a lesson.


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