If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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." - slulibby —slulibby
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&M —The Editors
- 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 cup heavy cream
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
- 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.
- 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.
- Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
- 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.
- Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.
- Your Best Recipe for Cherries Contest Winner!
Put Summer in a Jar
How to freestyle berry jam
Freestyle berry jam.
A toast to toast.
We're obsessed: wooden everything.
The new Food52 office.
Octopi my heart.