| How To Cook: |
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1. Place the pineapple in a sieve or colander set over a bowl and let it drain for at least 10 minutes.
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2. In a large chilled bowl, whip the cream with a whisk or a rotary or electric beater until it is stiff enough to hold its shape softly.
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3. Taste the pineapple and, depending on its sweetness and your own taste, sprinkle the cream with 1 to 4 tablespoons of confectioners' sugar.
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4. Add the vanilla and continue beating until the cream is stiff enough to form firm, unwavering peaks on the beater when it is lifted from the bowl.
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5. Chill the whipped cream and the pineapple separately until you are ready to serve them. (Tightly covered with plastic wrap, whipped cream can be kept for an hour or so.)
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6. At the last possible minute, fold the pineapple into the cream with a rubber spatula, blending them together gently but thoroughly. Spoon the fool into chilled individual dessert bowls or parfait glass and serve immediately.
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NOTE: Mango may be substituted for the pineapple.
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