Red Currant Fool

Directions

1. 1
   Melt the butter in a large skillet set over medium heat, and stir in the currants and sugar.
2. 2
   Cover, and reduce heat to low.
3. 3
   Cook, stirring occasionally, until the sugar has dissolved and the currants have softened, about 5 minutes.
4. 4
   Remove the skillet from the heat, and lightly crush the fruit with the back of a wooden spoon.
5. 5
   Dont mash to a puree; some texture should remain.
6. 6
   Transfer the mixture to a bowl, and cool completely in the refrigerator before proceeding.
7. 7
   In a small bowl, whisk the cream until it holds soft peaks.
8. 8
   Set aside 1/2 cup fruit mixture.
9. 9
   Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled.
10. 10
    Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.