Red Currant Fool

tablespoons (1/4 cup) unsalted butter
3 1/2 cups fresh red currants (about 18 ounces), stems removed
3/4 cup sugar
1 1/2 cups heavy cream

Melt the butter in a large skillet set over medium heat and stir in the currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until the sugar has dissolved, and the currants have softened, about 5 minutes.

Remove the skillet from the heat, and lightly crush the fruit with the back of a wooden spoon. Don’t mash to a puree; some texture should remain. Transfer the mixture to a bowl, and cool completely in the refrigerator before proceeding.

In a small bowl, whisk the cream until it holds soft peaks. Set aside 1/2 cup fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.

From: Epicurious.com