Jardalu Fool

If you’ve ended up with poached jardalus that are fibrous, put them through a strainer, reserving the pits for their kernels. Measure the puree. For every cup of puree, whip 1 cup of heavy cream. Fold the two together. Nothing could be easier. If you want to cut back on the calories, make it a combination of vanilla yogurt and whipped cream. Lighten vanilla yogurt with whipped cream; then fold in the jardalu puree. Serve with Ragnhild’s Cardamom Cake.

An alternative approach is simply to stir half-and-half into jardalu puree and turn it into a dessert drink. I remember being served tiny glasses of this as a child when visiting friends of my parents and longing to have it again. Try some Armagnac or cognac in this jardalu “shake.”