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Gooseberry Fool

1 pt Gooseberries, stemmed
Sugar
2 tb Water (to 3 tb)
1 c Heavy cream, whipped


Put the gooseberries in a nonreactive saucepan with 1/4 cup of sugar and the water. Cook very gently until the gooseberies are thoroughly done and soft enough to mash. Put them through a sieve or food mill and add sugar to taste. Fold the gooseberry puree through the whipped cream. Chill for several hours.


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