4 cups blueberries, rinsed, picked over and drained
1/3 cup packed light brown sugar
3 tablespoons fresh lemon juice
pinch of salt
generous pinch of freshly grated nutmeg
1 1/4 cups cold ultra pasteurized heavy cream

Directions:
In a medium saucepan, combine the blueberries, brown sugar, lemon juice, salt and nutmeg. Simmer over medium high heat, stirring occasionally, until the berries have released their juice and burst when lightly pressed with a spoon, about 6 minutes. You'll have about 3 cups of berry mixture at this stage.

Increase the heat to high and reduce the mixture by half, stirring frequently to prevent scorching, 6 or 7 minutes. Pour the compote into a bowl or a large measuring cup and refrigerate until very cold, about 4 hours. Taste and adjust the flavorings if you like, remembering that flavors will be muted when you fold the mixture into the cream.

In a chilled bowl, whip the cream to firm but not stiff peaks. With a rubber spatula, gently fold 1 1/4 cups of the chilled compote into the cream just until incorporated. Serve immediately or refrigerate up to 24 hours. Just before serving, spoon the remaining compote over the fool (sounded funny to me too!)

Serves 4.

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