Plum and cassis fool

This makes a great topping for pavlova. It's also luscious layered with fruit (blueberries, sliced strawberries or plums) in tall glasses.

Ingredients

500 g	Plums, choose red ones (Main)
⅓ cup	Sugar
3 Tbsp	Water
3 Tbsp	Cassis (blackcurrant liqueur) , or Kirsch (Main)
1 Tbsp	Lemon juice, optional
1 ½ cups	Cream

Directions

1. Halve and stone the plums. Place in a saucepan with the sugar and water. Cook on medium heat for about 15 minutes or until soft. Stir occasionally.
2. Place in a food processor or blender. Process, until smooth. Cool. Stir in the cassis.
3. Whip the cream, until thick. Fold the plum purée into the cream. Add lemon juice to taste.