Blackberry and Apple Fool
With Buttery Biscuits
The blackberry season is now coming to an end so make sure you try this wonderful dessert before its too late.
450g cooking apples
2 tbsp clear honey
150ml double cream
Wash the blackberries and place in a saucepan with a lid.
Wash and slice the apples and add them to the blackberries.
Simmer in the pan until the fruit is soft.
Pass the fruit through a sieve, pressing through with the back of a spoon. Discard the pulp and sweeten the puree to your taste, with honey. Leave to cool.
Whip the cream until its the same thickness as the puree.
When the puree is cold, fold together with the cream and keep cool until ready to use.
150g plain flour
55g caster sugar
Mix the flour and sugar together and rub in the butter to a sandy consistency.
Press the mixture into a buttered, square tin and bake in the oven for 15 minutes until golden.
Remove from the oven and mark into fingers whilst hot. Leave to cool in the tin.
Serve the Blackberry and apple fool in sundae dishes. Eat with buttery biscuits.