From Nigel Slater's <strong><a href="http://www.amazon.com/Ripe-Cook-Orchard-Nigel-Slater/dp/1607743329?tag=food52-20">Ripe</a></strong> (Ten Speed Press, 2012). Slater uses sugar; I prefer honey (and a tablespoon less). Use whichever appeals. He also suggests you chill the fool for an hour before serving; in case you don't have the time or patience, I've eaten it almost immediately after making and found it still irresistible.

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