BLUEBERRY FOOL

<p>While the name is silly, the results are delicious. This dessert is an excellent option when you’re looking for something cold, easy and affordable. 2 cups frozen wild blueberries, thawed, or fresh blueberries 2 tablespoons fresh lemon juice (from 1 lemon) Scant 1/4 teaspoon ground cinnamon 4 tablespoons sugar, divided 1/4 teaspoon coarse salt 2 cups heavy cream Topping (optional): 1/2 cup slivered almonds 1/2 cup rolled oats 4 TB butter, melted Combine blueberries, lemon juice, cinnamon, 2 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day. While the blueberry mixture is cooling, preheat an oven to 325 degrees. Combine the melted butter, slivered almonds and rolled oats in a mixing bowl and place on a baking sheet. Back for 7 minutes or until the almonds are lightly toasted. When toasted, place in a bowl to cool. Whisk or beat cream with remaining 2 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold with almond topping if using.</p>