Cherry Brown Sugar Fool with Honey Almonds

By • June 21, 2010 • 52 Comments

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Author Notes: My dream is to serve this at my wedding, instead of wedding cake, because (1) wedding cake is terrible and (2) I want people to ask what this is, and I want to say "It's a wedding fool." - slulibbyslulibby

Food52 Review: Slulibby is certainly no fool when it comes to crafting her own version of this traditional British dessert: an ethereal cloud of cream shot through with cherry and almond. She allows the sweet, juicy cherries to shine by doing very little to them; a touch of sugar, lemon juice and almond extract, followed by a quick simmer, render them lightly syrupy and soft without turning them to mush. Once the fruit has cooled, she folds it – just barely! – into freshly whipped cream, lightly kissed with brown sugar and vanilla. The crowning glory: crystalline shards of brittle made with sliced almonds and honey. – A&MA&M

Serves 6

Honey Almonds

  • 1/3 cup sliced almonds
  • 1 tablespoon honey

Cherry Brown Sugar Fool

  • 1 cup pitted fresh sweet cherries
  • 1 teaspoon lemon juice
  • 1/2 teaspoon almond extract
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 3/4 cups heavy cream
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
  2. In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside.
  3. In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes.
  4. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  5. In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully -- there should be beautiful cherry streaks running through the fresh cream.
  6. Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.
Jump to Comments (52)

Tags: chilled, Easy

Comments (52) Questions (1)

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Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

Well, I have this ready and waiting for cherry season. And for some strange reason, I am thinking I would like salted Marcona almonds for the nuts in this dish. ;)

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about 3 years ago slulibby

Oh my goodness, I love that idea. A bit of a sweet/savory treat.

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over 3 years ago slulibby

Quick Update: I just wanted to add, that I am getting married next month, and for my shower, my mother and aunt prepared a berry wedding fool for me and the guests as a surprise! It was fantastic.

Monkeys

over 3 years ago monkeymom

congratulations to you! I really can't wait until spring comes for the cherries so I can make this fool!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Congratulations, so happy for your upcoming wedding, sluibby...and what a great shower surprise from your mother and aunt!!

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almost 4 years ago gbuda

I got to make this once. It was outstanding. Wanting a repeat, I went looking for fresh cherries in the grocery store to no avail. I'll have to try it with blueberries!

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about 4 years ago dave/lee

As to proof reading comments - It is too good to get 6 our of it -- four is much better.

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about 4 years ago slulibby

I am so glad so many people have been able to enjoy this recipe!

Monkeys

about 4 years ago monkeymom

I can't tell you how much I love this recipe. The cherries are really delicious, I make them all the time now!

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about 4 years ago SandyK

I can't wait to try this. It sounds velvety and creamy with a bit of crunch. What a combination!

Ginny_mahar_mt

about 4 years ago Food-G

These flavors and textures sound heavenly together. A must make.

Jenniferperillo2010bio

about 4 years ago Jennifer Perillo

Congrats on creating such a wonderful recipe and the win!

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about 4 years ago slulibby

That is lovely of you to say! I hope the recipe is enjoyable for everyone

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about 4 years ago stevemr

Looks like a great easy recipe. BUT does anyone proofread the recipes? It says it serves six, but then says to divide the dessert among four dishes. Which is it?

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about 4 years ago slulibby

Hey stevemr-- Sorry for the misprint. You were right. The recipe is workable a few ways. Personally, I find that I could make six little individual dessert cups out of the recipe. However, you could make it as one large bowl, trifle style (still I think five or six could be served). One caveat, the dessert bowls that I have been using are small glass bowls, so if you use a larger dessert bowl, then you would only probably get 4. It depends a bit on how big you make your servings/how hungry you are:) Hopefully that helps

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about 4 years ago DolcettoConfections

Congratulations - looks delicious!!

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about 4 years ago dymnyno

Congrats on a great recipe....just in time for the last of the cherries.

Lobster_001

about 4 years ago nannydeb

Congrats! Sounds delicious!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hooray for the fool! Congrats!

Mypic

about 4 years ago claibornem

Looks amazing--love the addition of the brittle. Will try this with our black currants, which have been waiting for the perfect recipe.

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Yes, congratulations!

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Congratulations! Such a nice recipe and now you HAVE to serve it at your wedding!!!

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about 4 years ago slulibby

:) Your right, now---all I have do is the easy part- find the right man!

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about 4 years ago wirequeen

This sounds delious, can't wait to try it.

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about 4 years ago slulibby

Let me know how it goes?

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about 4 years ago cookinathome

Has anyone tried fools with other fruits?

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I think you can use lots of different berries/fruits. I've made lime fool. Delicious. I think it had gelatin.

Annalbu

about 4 years ago AppleAnnie

I tried this recipe using blueberries, with a little freshly ground nutmeg. It was very good.

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about 4 years ago Jane Eyrehead

Gooseberry is the English classic; I have made it with raspberry. The cherry fool looks delicious and I shall make one this week.

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about 4 years ago lloreen

I have never seen a cherry pitter before - the one in the video looks great. How much easier it would be to make cherry pie! Can anyone recommend a brand?

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about 4 years ago Amber

I think the one they are using in the video is made by Oxo. I have an older model from Williams-Sonoma that doesn't have the guard, but I think having it would make the job a lot less messy.

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about 4 years ago Rhonda35

I asked this in the comments section under the video, but should ask here as well - what should we use if we don't have a Silpat? Buttered parchment?

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about 4 years ago slulibby

I am not sure about the parchment, I have never tried that. I have, however, made brittle by lining a pan with buttered foil. That should work too-might be a bit shorter bake, though.

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about 4 years ago gingerroot

I think lining the pan with parchment should be fine - I candy nuts on plain parchment all the time and it doesn't stick.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm a fool for fools. Love all the different textures here.

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about 4 years ago cookinathome

Thanks :) I find that i am just a fool in general...

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about 4 years ago Waverly

What a lovely lovely combination - congratulations! This one is a keeper.

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about 4 years ago slulibby

Thaks everyone for taking the time to check out the recipe. I hope you all enjoy it as much as i do. I'm tickled pink.
Hope all have a wonderful 4th weekend!

Sausage2

about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I just love fools, yum. I wish I could eat almonds - I'll have to try it some other way!

Dscf1616_1_

about 4 years ago slulibby

So, i thoguht about it and came up with a few ideas. I am not sure why you cant have almonds, but Id guess its a nut allergy--so how about toasted coconut or sesamee seed brittle? I don't know if that would help you, but those are some options.
Thanks for taking a look! :)

Sausage2

about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oooh, lovely. Especially the toasted coconut.

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about 4 years ago gingerroot

Yum! Congrats on being a finalist! You have my vote. My husband is allergic to gluten so this is a perfect dessert for my family.

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about 4 years ago lapadia

Love this and your story!...voted

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about 4 years ago LemurWithAChefHat

I love the picture for this. It looks so dainty and European. The name appeals to the Mr. T side of me too.

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about 4 years ago slulibby

haha, i pity the fool! nice reference, dig it

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about 4 years ago Teri

You had me at honey almond.

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about 4 years ago KelseyTheNaptimeChef

I love this recipe and the fun headnote that goes with it. Great flavors!

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about 4 years ago Lizthechef

Love, love your recipe!! Thumbs up!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Sounds heavenly. You've got my vote! Love the cook's headnote, too. ;o)

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations on being a finalist! I hope you get your wedding fool.

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about 4 years ago Sagegreen

Thanks for adding a cherry fool! The English have such wonderful names.