Plum and cassis fool
This makes a great topping for pavlova. It's also luscious layered with fruit (blueberries, sliced strawberries or plums) in tall glasses.
- Halve and stone the plums. Place in a saucepan with the sugar and water. Cook on medium heat for about 15 minutes or until soft. Stir occasionally.
- Place in a food processor or blender. Process, until smooth. Cool. Stir in the cassis.
- Whip the cream, until thick. Fold the plum purée into the cream. Add lemon juice to taste.