Making a Fruit Purée

  • For the smoothest purée, whizz the stewed fruit in a food processor, then push through a fine nylon sieve using the back of a ladle. Or you can simply use either the sieve or processor alone for a slightly less smooth result.

  • For a fruit fool, whip double cream until it forms soft peaks and is about the same consistency as the puree, then gently fold the same amount of stewed or pureed fruit into the cream. Chill well before serving.

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