Minted Apple Fool Food

FRUIT FOOL

Fruit Fool image

For this dessert, most often I'll use apricot filling. But peach works just as well. On occasion, I have substituted apple or cherry filling, too.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 4-6 servings.

Number Of Ingredients 4

Ingredients

1 can (21 ounces) peach or apricot pie filling
2 cups whipped topping
1/2 cup sweetened shredded coconut, toasted, optional
Fresh mint leaves, optional

Steps:

Combine the pie filling and whipped topping. Spoon into individual dessert dishes. If desired, sprinkle each with coconut and/or garnish with mint.

Nutrition Facts :

APPLE MAPLE FOOL

Apple Maple Fool image

Best made with a crisp & tart apple, like Granny Smith, if you know someone with a tree take some of theirs - they're generally not as sweet as the supermarket varieties. Brown sugar is to taste, but the maple syrup will make it sweeter. Cook time doesn't include chilling time.

Provided by LilKiwiChicken

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 granny smith apples, peeled, cored & sliced evenly
1 tablespoon butter
1 tablespoon soft brown sugar, to taste
1 cinnamon stick
2 tablespoons lemon zest, fine
4 tablespoons pure maple syrup
1 1/4 cups heavy whipping cream
2 tablespoons pure maple syrup, extra

Steps:

Melt the butter in a small heavy saucepan and add the apples.
Bring to a slow heat, then add the brown sugar, cinnamon stick and lemon zest. Cook slowly until the apples are soft and breaking down (you don't want total mush though), stirring often so they don't stick to the bottom of the pan.
Cool a little, then add the 4T of maple syrup, stirring until it is soaked through. Put into the fridge to cool totally (remove cinnamon stick).
Whip the cream into soft peaks, then fold this through the apple mixture. Put into 6 individual dishes and chill.
Just before serving garnish with the extra maple syrup (I normally make a small indentation on the top of the fool & nestle approx 1 teaspoon of the syrup in that).

BOODLE'S ORANGE FOOL

Boodle's Orange Fool image

Boodle's Club in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It is a little like a trifle, with a sponge cake base which sops up the creamy, fruit-flavoured mixture on top.

Provided by Norahs Girl

Categories Dessert

Time 4h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 -6 single trifle sponge cakes, cut into 1 cm slices
2 oranges, juice and zest of
1 lemon, juice and zest of
25 -50 g sugar
300 ml double cream
orange slices (to decorate) or orange section (to decorate)

Steps:

Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.
Whip until the cream is light and thickened and all the juice absorbed.
Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.

MINTED APPLE COOLER

Minted Apple Cooler image

Make and share this Minted Apple Cooler recipe from Food.com.

Provided by ratherbeswimmin

Categories Beverages

Time 30m

Yield 7 cups

Number Of Ingredients 6

Ingredients

6 tablespoons chopped fresh mint leaves
1 cup sugar
1 1/2 cups water
1 cup orange juice
1/2 cup lemon juice
4 cups apple juice

Steps:

Add the mint leaves, sugar, and water to a saucepan; bring to a boil.
Lower the heat, simmer for 5 minutes; take off the burner and cool.
Strain mixture into a big pitcher; throw away mint leaves.
Add the orange juice, lemon juice, and apple juice to the pitcher; stir to mix.
May chill for a couple hours or serve immediately over ice.

Nutrition Facts : Calories 198.4, Fat 0.2, Sodium 6.2, Carbohydrate 50.5, Fiber 0.4, Sugar 47.4, Protein 0.5

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