Apricot fool

An old-fashioned English dessert, a fool is cooked fruit purée that's combined with whipped cream. The cream and fruit are usually gently folded together in a clear glass bowl to create an appealing swirled effect. Originally, fools were always made with gooseberries, but nowadays almost any berry will do. The fruit purée can be made up to several days ahead for ease of preparation. And, if you like, top the finished desserts with crushed gingersnap cookies. To quickly cool down the cooked fruit purée, try this chef’s trick—place the bowl of fruit purée into a larger bowl filled halfway with water and plenty of ice; let stand until cool, stirring occasionally, about 15 minutes.