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Blood Orange Fool
| Recipe courtesy of Lynn Kearney |
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Peel and juice of 1 blood orange
1 cup sugar
Scant 1/4 cup water
1 pint heavy cream
2 blood oranges, halved, pulp removed
1/2 cup toasted almonds, chopped
In a small saucepan combine blood orange juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of orange. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into blood orange halves. Sprinkle tops with almonds.
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