A perfect treatment for raspberries, which require no cooking at all to be tender. But a fool-pureed cooked fruit blended with whipped cream-can be made with any fruit: Just toss with cream and sugar to taste. (For stone fruit, pit, peel, and chop first.) Superfine sugar-or second-choice, confectioners' sugar-blends better than granulated sugar.
2 to 3 cups fresh raspberries
1/2 cup superfine or confectioners' sugar, plus 1 tablespoon, or more if needed, for the cream
1 cup heavy cream, preferably not ultra-pasteurized
1. Puree about one-third of the raspberries in a blender with 1/4 cup sugar. Force the puree through a sieve (or fine-meshed strainer) to remove seeds. Taste; the puree should be quite sweet. If it is not, add a little more sugar.
2. Toss the remaining berries with 1/4 cup sugar. With an electric mixer or a wire whisk beat the cream with 1 tablespoon sugar, until it holds soft peaks. Beat in the raspberry puree, then fold in the sugared berries. Taste and add more sugar if necessary. Serve immediately or refrigerate for up to an hour.