Raspberry Fool

You can also make this with strawberries, blueberries or cranberries.

2 cups fresh or frozen raspberries or strawberries
1/2 cup granulated sugar, halved
Splash of sherry, bourbon or rum
1 1/2 cups cream

Purée fruit with half the sugar in a food processor or blender. Strain out seeds. Combine purée with spirits. In a cold bowl with cold beaters, whip the cream and remaining sugar to stiff peaks. Gently fold in fruit purée, leaving streaks. Spoon into individual dessert glasses or bowls.

Makes 4 to 6 servings.