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.

Tags: chilled, Easy

Comments (52) Questions (1)

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Junechamp

about 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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over 2 years ago slulibby

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

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about 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

about 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

about 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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over 3 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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over 3 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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over 3 years ago slulibby

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

Monkeys

over 3 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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over 3 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

over 3 years ago Food-G

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

Jenniferperillo2010bio

almost 4 years ago Jennifer Perillo

Congrats on creating such a wonderful recipe and the win!

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almost 4 years ago slulibby

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

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almost 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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almost 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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almost 4 years ago DolcettoConfections

Congratulations - looks delicious!!

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almost 4 years ago dymnyno

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

Lobster_001

almost 4 years ago nannydeb

Congrats! Sounds delicious!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hooray for the fool! Congrats!

Mypic

almost 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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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Yes, congratulations!

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almost 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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almost 4 years ago slulibby

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

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almost 4 years ago wirequeen

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

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almost 4 years ago slulibby

Let me know how it goes?

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almost 4 years ago cookinathome

Has anyone tried fools with other fruits?

Mrs._larkin_370

almost 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

almost 4 years ago AppleAnnie

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

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almost 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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almost 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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almost 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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almost 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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almost 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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almost 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

almost 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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almost 4 years ago cookinathome

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

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almost 4 years ago Waverly

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

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almost 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

almost 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!

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almost 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

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oooh, lovely. Especially the toasted coconut.

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almost 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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almost 4 years ago lapadia

Love this and your story!...voted

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almost 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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almost 4 years ago slulibby

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

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almost 4 years ago Teri

You had me at honey almond.

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almost 4 years ago KelseyTheNaptimeChef

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

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almost 4 years ago Lizthechef

Love, love your recipe!! Thumbs up!

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almost 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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almost 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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almost 4 years ago Sagegreen

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