Raspberry Pecan Fool with Spice Crumbles

© Katherine Stetson

Serves six.

Cookie Ingredients:

  • ¾ cup unsalted butter, softened
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon sea salt

Raspberry Puree Ingredients:

  • 3 cups fresh raspberries
  • 1/3 cup honey

Fool Ingredients:

  • 2 cups whole pecans
  • 2 ½ cups heavy cream
  • ¼ cup confectioners sugar
  • 1 ½ cup fresh raspberries
  • fresh mint sprigs, for garnish

Cookie:

Preheat oven to 350 degrees.

Combine butter, molasses, sugar and egg in a bowl and mix well. Sift in remaining ingredients and mix well. Drop by teaspoons onto an ungreased cookie sheet and bake for 10 minutes until golden brown. Remove cookies to a rack and let cool. Reserve six cookies and coarsely chop enough cookies to measure 3 cups.

Puree:

Mash raspberries with a fork and stir in honey.

Fool:

Toast pecans in a 375 degree oven for 8 minutes. Cool and chop. Whip cream to soft peaks. Add sugar and continue whipping to firm peaks.

Assembly:  Fold puree and pecans into whipped cream, leaving generous streaks of cream.  Layer with cookie crumbles and a few whole raspberries in parfait glasses. Top with mint and a single cookie stuck into the side.

Copyright © Katherine Stetson, all rights reserved.