-=> Ben Collver wrote to Dave Drum <=-

 BC>       Title: Ruby Tandoh's Rhubarb Clafoutis

 DD> Dat looks good. You can also put some of this over reqular panquakes
 DD> for a similar taste ... but not texture.

 BC> Nice!  I thought you might like that recipe.  Rhubarb is tart, right?
 BC> How do you like quince preserves?

I cannot recall ever having quince - in any form. Never been offered
and I've never sought it out. Now I'm going to have to correct that
lack. I do not like things that are "tooth achingly sweet".  Which is
why I like rhubarb and wild (not domestic) gooseberries.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gooseberry Fool
 Categories: Five, Fruits, Dairy
      Yield: 4 Servings
 
      1 pt Gooseberries; stemmed
           Sugar
      2 tb (to 3 tb) water
      1 c  Heavy cream; whipped
 
  Put the gooseberries in a nonreactive saucepan with
  1/4 cup of sugar and the water. Cook very gently until
  the gooseberries are thoroughly done and soft enough to
  mash. Put them through a sieve or food mill and add
  sugar to taste. Fold the gooseberry puree through the
  whipped cream. Chill for several hours.
  
  Source: Unofficial Narnia Cookbook
  
  Uncle Dirty Dave's Archives
 
MMMMM

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