Recipe Instructions:
2 1/4 cups Granny Smith apples (or another tart, crisp apple)
1/4 cup sugar
1 1/2 cups blackberries
1 cup very cold heavy whipping cream, plus 1 1/2 teaspoon
Peel, core, and roughly chop the apples and put them in a medium sauté pan with the sugar. Cook the apples over medium-low heat, stirring them every once in a while, until they start to soften. Add the blackberries and continue cooking until the juices release and reabsorb, and the fruit starts to look dry. Remove the pan from the heat and let the apples and blackberries cool.
Pass the cooled fruit through a food mill, or a press it through a fine mesh sieve using the back of a wooden spoon—the goal here is a really smooth puree. Cover and chill in the fridge for at least an hour.
In the meantime, whip the cream in a large bowl until it just holds soft peaks, then cover and chill until the fruit is ready.
Fold a dollop or two of the whipped cream into the chilled apple and blackberry puree. Then scrape the fruit into the bowl with the rest of the cream and continue folding very gently until the two are barely combined. Stop folding before the cream becomes stiff—I find that leaving a few streaks actually looks quite nice. Spoon the fool into 4 glasses and chill for at least 1 hour and up to 3 hours. I like to serve it with some crisp, buttery cookies for contrast.
