Preparation

• In a medium saucepan, combine the blueberries, brown sugar, lemon juice, salt, and nutmeg. Simmer over medium-high heat, stirring occasionally, until the berries have released their juice and burst when lightly pressed with the spoon, about 6 minutes. You’ll have about 3 cups of berry mixture at this stage. Increase the heat to high and reduce the mixture by half, stirring frequently to prevent scorching, 6 or 7 minutes. Pour the compote into a bowl or a large measuring cup and refrigerate until very cold, about 4 hours. Taste and adjust the flavorings if you like, remembering that flavors will be muted when you fold the mixture into the cream.
• In a chilled bowl, whip the cream to firm but not stiff peaks. With a rubber spatula, gently fold 1-1/4 cups of the chilled compote into the cream just until incorporated. Serve immediately or refrigerate up to 24 hours. Just before serving, spoon the remaining compote over the fool.

Make Ahead Tips

You can make the blueberry compote up to three days ahead.