Photo due: April 19, 2011
I first discovered this recipe as a girl experimenting with a recipe on the back of an instant whipped topping package. Years later, while playing with eighteenth century recipes, I came across Mrs. McLintock’s Receipts for Cookery and Pastry-Work, and lo, there was the dessert I’d prepared as a girl. Well, it was sort of the same dish, except Mrs. McLintock called for clotted cream. In my adaptation of Mrs. McLintock’s decadent recipe, I settled for less sinful whipping cream and then used the recipe as a launch point for many other desserts known as fools. If you wish to be even more virtuous and heart-healthy, you can substitute whipping cream for your favourite no-fat organic yogurt.

Apple Fool

1 cup commercial, unsweetened applesauce (or whatever pureed fruit you desire, even stewed rhubarb)
1 teaspoon cinnamon
1 cup whipped cream

Combine all ingredients and serve immediately. It doesn’t get any easier than that.

Serves 4 to 6