INGREDIENTS

INSTRUCTIONS

(From "Mark Peel and Nancy Silverton at Home," Warner.)  To prepare
port wine syrup: in a shallow pan combine port with rest of
ingredients, except berries. Bring to a boil over high heat and  reduce
to 1 cup, which will take about 20 minutes. Remove from heat  and let
stand for 15 minutes. Strain into medium bowl. Add half  boysenberries
and raspberries and crush fruit with the back of a  large spoon. Stir
in remaining berries, except strawberries. Cover  and chill for 2-3
hours or overnight. Just before serving, slice  strawberries and stir
them into fruit mixture. Spoon into glass bowls  or goblets.  To
prepare fool: reserve several perfect straberries for garnish. Hull
remaining berries, slice through the stem end, and place in a
nonreactive bowl. Pour warm syrup through strainer over berries,
crushing fruit gently with a fork. Set aside for 30 minutes at room
temperature or 1 hour in refrigerator. When ready to serve, beat  heavy
cream to soft peaks and mix in sour cream. Remove berries from  liquid
with slotted spoon and carefully fold them into cream.  Spoon a small
puddle of Port Wine Syrup onto individual dessert  plates or into wine
goblets and top with cream and berries. Drizzle a  little syrup over
cream and garnish with reserved strawberries.  From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 156
Total Fat: 17.8g
Cholesterol: 55.9mg
Sodium: 38.1mg
Potassium: 515mg
Carbohydrates: 38.4g
Fiber: 7.9g
Sugar: 26.7g
Protein: 3.5g