BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 25 2010
Cranberry Orange Fool
1/3 cup pecans
2 tablespoons confectioner's sugar
1 cup whipping cream
1 teaspoon vanilla extract
2 cups cranberry sauce
12 gingersnap cookies
Preheat oven to 350F.
In a colander, lightly rinse pecans. Sprinkle with half the sugar and toss to coat. Lie out in a single layer on a cookie sheet and put in the oven to bake for 10 minutes. Set aside to cool.
In a standing mixer or with an electric handheld mixer, beat whipping cream until soft peaks form. Add remaining sugar and vanilla and beat until you have stiff peaks.
Meanwhile, whisk or stir cranberry sauce to break up and make smooth. Zest the oranges and mix zest into the cranberries. Remove skin and pith from the oranges, separate segments and cut into a quarter inch dice. Fold the orange dice into the cranberries.
Fold whipped cream into cranberry orange mixture. Divide evenly among individual dessert glasses.
In a large Ziploc bag, add pecans and gingersnaps. Seal, and with rolling pin or other heavy object, crush the contents of the bag until pieces are smallish. Top each serving fool with a healthy sprinkling of the pecan cookie topping.