*  Exported from  MasterCook  *
                              STRAWBERRY FOOL
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PORT WINE SYRUP-----
    2       c            Port wine (not tawny port)
    1                    Cinnamon stick (3“)
    2                    Whole cloves
    1                    Vanilla bean, split/scraped
      1/8   t            Freshly grated nutmeg
   12                    Whole peppercorns, cracked
    1       t            Grated lemon zest
    2       tb           Lemon juice
      1/3   c            Sugar
    1       c            Boysenberries
    1       c            Raspberries
    2       c            Blueberries
    2       c            Strawberries
    2       pt           Strawberries
    2       c            Heavy cream
    1       c            Sour cream
   (From ”Mark Peel and Nancy Silverton at Home," Warner.)
   To prepare port wine syrup: in a shallow pan combine port with rest of
   ingredients, except berries. Bring to a boil over high heat and
   reduce to 1 cup, which will take about 20 minutes. Remove from heat
   and let stand for 15 minutes. Strain into medium bowl. Add half
   boysenberries and raspberries and crush fruit with the back of a
   large spoon. Stir in remaining berries, except strawberries. Cover
   and chill for 2-3 hours or overnight. Just before serving, slice
   strawberries and stir them into fruit mixture. Spoon into glass bowls
   or goblets.
   To prepare fool: reserve several perfect straberries for garnish. Hull
   remaining berries, slice through the stem end, and place in a
   nonreactive bowl. Pour warm syrup through strainer over berries,
   crushing fruit gently with a fork. Set aside for 30 minutes at room
   temperature or 1 hour in refrigerator. When ready to serve, beat
   heavy cream to soft peaks and mix in sour cream. Remove berries from
   liquid with slotted spoon and carefully fold them into cream.
   Spoon a small puddle of Port Wine Syrup onto individual dessert
   plates or into wine goblets and top with cream and berries. Drizzle a
   little syrup over cream and garnish with reserved strawberries.
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