7 Reviews

Mmmm! best fool I have ever tasted... Sweets should always be lucious and this certainly was Thank you for a simple way to serve fresh fruit in season. #295616

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Chef Peter of TeMata October 05, 2007

This was a tad too sweet but quite good. I felt it would be greatly improvd by a small change in the procedure. If you add the sugar, cinnamon stick and lemon zest to the butter and let a caramel form and THEN add the apples, there are, I think, two improvements--first, you get more of the effect of the cinnamon stick and second, the apples are crisper.

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Chef Kate August 26, 2007

It was good,I loved it. My mom make it and I tryed it and it was amasing! I love the whipping cream and the apples the best!!!!

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High school musical fan! August 26, 2007

An excellent recipe - I love to cook my apples by cooking them in butter, when my diet allows it, and these did not disappoint! Everything worked extremely well and we enjoyed this as a light dessert after another RSC10 entry one lazy lunch time! I used my own tart apples from the tree in the garden - I think this recipe NEEDS tart apples, which of course Granny Smith apples are. We all LOVED the addition of the lemon zest along with the maple syrup, it was excellent! Made for RSC10, but, I have this on my menu to make many times again! Thanks and Good Luck in the contest!

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French Tart August 25, 2007

I never tried a fool before and wasn't sure what to expect, this was good. The sweet and tart apples were tender, flavorful and nicely spiced. The fool was light and creamy. A very tasty treat, which I will make again. Good and interesting use of the contest ingredients. Good luck in the contest.

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Baby Kato August 24, 2007

We all enjoyed this. I would leave out the lemon zest next time and use cinnamon instead of just a stick for a more pronounced flavour and then it I think it would be perfect! Good luck!

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* Pamela * August 24, 2007

Reviewed for RSC #10. Ooooh, we really liked this one! It's simple but good, and I especially liked the fact that the cook instructed that the apple slices be sauteed in butter -- exactly what that legendary cook Elizabeth David prescribed (instead of cooking them in water). It's really great for the flavour. I used Granny Smiths, and followed the recipe exactly. As we were only two at dinner, the leftovers were gratefully covered and refrigerated by DH -- it will be scoffed in due time! Next time I'd consider poking in a plain, crisp ginger cookie next to the spoon of maple syrup on top, as the softness of the fool needed a counterpoint, a crunch, and a gingery taste sounds like a good idea. Thanks, Chef! Good luck!

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Zurie August 24, 2007
Apple Maple Fool