Spiced Blueberry Fool


may/june issue of organic style magazine features three beautiful fresh berry desserts, including this blueberry fool. (a fool is an english dessert that is made of sweetened, crushed fruit, folded into whipped cream.) i don't know why it is called "fool". fresh berries are my passion, as a dessert, after a "meat" main course. berries are light, refreshing and aid digestion. some people do not fancy having fruit with a meat course, but will appreciate fruit desserts. your guests will love you for it. the cook time of 3 hours, 10 minutes, includes 3 hours, minimum chilling.

Time: 196 minutes


  • in a large saucepan , combine the blueberries , 1 / 4 cup sugar , and lemon juice
  • cook , stirring all the while , over low heat until the sugar dissolves and the berries start to give off liquid- about 2 minutes increase heat to medium-high and simmer until the berries have broken down- about 4 minutes
  • stir in cinnamon , nutmeg and ground ginger
  • strain the berry mixture through a fine mesh sieve , pushing hard on the solids to extract as much liquid as possible
  • discard the solids-
  • refrigerate until well chilled , at least 1 hours
  • chill 4 parfait , or tall wine glasses
  • in a large bowl , whip the cream with the remaining tbsp sugar and the vanilla , until stiff
  • stir 1 / 4 of the blueberry mixture into the cream to lighten and gently fold in the rest of the mixture
  • spoon into the chilled glasses , cover , and refrigerate at least 2 hours , and up to 8 hours
  • just before serving , garnish with a pinch of chopped ginger and a sprig of mint

spiced blueberry fool image

Number Of Ingredients: 10


  1. fresh blueberries
  2. sugar
  3. fresh lemon juice
  4. ground cinnamon
  5. nutmeg
  6. ground ginger
  7. whipping cream
  8. vanilla
  9. crystallized ginger
  10. mint


A fool is a simple dessert made with fresh fruit and whipped cream.

Recipe From marthastewart.com

Provided by Martha Stewart


  • 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.

Easy Blueberry Fool image

Number Of Ingredients: 6


  • 1/2 pint fresh blueberries, washed and picked over
  • 1 teaspoon lemon juice
  • 1 tablespoon granulated sugar, or to taste
  • 3/4 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon pure vanilla extract


A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of puree, serve it the same day. For a more ethereal, mousselike texture, you can chill it overnight. The color from the puree will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 3h20m


  • Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
  • Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

Blueberry Fool image

Number Of Ingredients: 6


  • 2 cups frozen wild blueberries, thawed, or fresh blueberries
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Scant 1/4 teaspoon ground cinnamon
  • 7 tablespoons sugar, divided
  • 1/4 teaspoon coarse salt
  • 2 cups heavy cream


Recipe From foodnetwork.com

Provided by Alton Brown

Time 35m

Yield 6 (8-ounce) jars


  • For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
  • Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
  • Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.
  • Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
  • Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
  • Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.
  • Recipe courtesy of Alton Brown

Spiced Blueberry Jammin' image

Number Of Ingredients: 20


  • Large stockpot or canning kettle
  • Jar rack or cake cooling rack (for holding filled jars off the floor of the pot
  • 6 (8-ounce) Mason style preserving jars with lids and bands
  • Wide mouth canning funnel (technically optional, practically indispensable)
  • Canning tongs (specially made for snatching jars in and out of very hot situations
  • Large (8-ounce) ladle
  • Paper towels or dishtowels
  • Magnetized "lid-wand" or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)
  • Medium-large saucepan
  • Wooden spoon
  • Hand masher
  • Nutmeg grater (optional)
  • 2 (12-ounce) bags frozen blueberries
  • One (1 3/4-ounce) packet dry pectin
  • 1/4 teaspoon star anise, ground fine
  • 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)
  • 2 tablespoons lemon juice
  • 5 tablespoons (2 1/2 ounces) cider vinegar
  • 3 cups sugar
  • 1/2 cup water


Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

Recipe From epicurious.com

Provided by Carolyn Beth Weil


  • For filling:
  • Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.
  • Meanwhile, prepare dumplings:
  • Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.
  • Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.
  • To serve:
  • Top with whipped cream, whipping cream, or ice cream.

Spiced Blueberry Grunt image

Number Of Ingredients: 18


  • Filling:
  • 4 cups fresh blueberries (from four 1/2-pint containers)
  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup mild-flavored (light) molasses
  • 1/4 cup water
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Dumplings:
  • 1 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
  • 3/4 cup whole milk
  • To serve:
  • Whipped cream, chilled whipping cream, or vanilla ice cream


"These nicely spiced blueberry muffins are a pleasant complement to an informal brunch or as a special treat for breakfast," notes Faye Hintz, a reader from Duarte, California.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 1 dozen.


  • In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries., Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Blueberry Spice Muffins image

Number Of Ingredients: 13


  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup butter, melted
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon


Make and share this Blueberry Spice Sauce recipe from Food.com.

Recipe From food.com

Provided by - Carla -

Time 25m

Yield 6 serving(s)


  • Rinse and clean blueberries.
  • If using frozen dry pack Blueberries, thaw them first.
  • In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water and lemon juice.
  • Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil.
  • Add blueberries; cook and stir until mixture comes back to a boil.
  • Serve warm over ice cream or cake or frozen pies.

Blueberry Spice Sauce image

Number Of Ingredients: 7


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon, Ground
  • 1/4 teaspoon nutmeg, Ground
  • 1/4 cup hot water
  • 2 tablespoons lemon juice
  • 2 cups blueberries


Something else to do with my extra blueberries, slightly exotic, looks very pretty. This makes an excellent hostess or holiday gift. Taken from Babara Fisher's food blog at tigersandstrawberries.com

Recipe From food.com

Provided by Kitchen Witch Steph

Time 1h

Yield 4 quarts, 32 serving(s)


  • Place the apples and blueberries into a heavy bottomed pot large enough to hold all the ingredients and allow room for stirring.
  • Add just enough water to cover the bottom of the pot-about 1/2 inch of water on the bottom or so.
  • Put the pot onto high heat and stirring constantly, bring to a boil.
  • Turn heat down to medium, and stirring continually, cook until the apples are all soft and some are beginning to break down, thickening the released fruit juices.
  • Stir in the sugar and spices and keep cooking until the sugar is well combined.
  • Turn off the heat, but keep the pot on the stove in order to keep the applesauce hot.
  • Using an immersion blender, a food processor or food mill, grind the fruit up into a slightly chunky puree-or, if you wish, grind it down to a perfectly smooth puree.
  • Stir in the lemon juice thoroughly, then pack into hot pint or quart jars.
  • Try to get any visible air bubbles out with a spatula; this is very difficult with very thick foods like applesauce, but try anyway. Wipe off the rim of the jar with a damp cloth, then center a lid on top and screw on a band.
  • Do not tighten the band-just screw it down until it is closed, but not at all difficult to unscrew.
  • Put into a hot water bath canner, making certain that water covers the jars completely.
  • Bring to a boil, clap the lids on top of the canner and process the jars for 20 minutes-the processing time is the same for either pints or quarts.
  • When they have processed for twenty minutes, turn off the heat and open the lid to the canner.
  • Allow the jars to sit in the hot water for five minutes, then carefully lift up each jar and set it on a folded dishtowel in order to keep the counter from possibly cooling the glass too rapidly, causing the jar to crack.
  • Check the seals on the lids-they should be concave and very tightly adhered to the jar rim.
  • If after 24 hours the lids have not sealed, either use up the food that did not seal, or re-pack using new jars and new lids.
  • Recipe makes eight pints or four quarts.

Spiced Blueberry Applesauce image

Number Of Ingredients: 7


  • 2 lbs blueberries (fresh or frozen)
  • 5 lbs apples, sliced and cored (weight is 5 lbs. after peeling, coring and slicing ( use several varieties for best flavor)
  • 1 cup raw sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 3 tablespoons bottled lemon juice

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