Damson fool with macaroon fingers
- September 2014
- Serves 6-8
- Hands-on time 40 min, simmering time 20 min, oven time 25 min, plus chilling
Debbie Major’s damson fool with macaroon fingers makes a great dinner party dessert – and it can be made in advance.
Looking for more ways to use the seasonal fruit? Take a look at all of our damson recipes, here.
- 35.7g (17.9g saturated)
- 58.9g (56.2g sugars)
Uncooked, most damsons (apart from merryweathers) are mouth-puckeringly sour so you can’t eat them raw. Cooked with sugar, they produce a thick purée with a depth of flavour that few other plums can beat.
To stone damsons, cut along the little crease running around the fruit, then twist the fruit apart and prise out the stone with the point of a small knife. Use them straightaway as they quickly turn brown.
Fresh picked, undamaged fruit keep well in the fridge for a few days. Wash and dry them, spread them out in shallow trays, then chill until you’re ready to use. Damsons freeze well, but they’ll be soft after thawing, so you’ll only be able to make purée-based recipes such as a fool.
Make the macaroon fingers the day before or freeze in an airtight container for up to 3 months. Make the custard and the fruit purée the day before, then combine it all at the last minute.
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