Summer

Cherry Brown Sugar Fool with Honey Almonds

by:
June 21, 2010
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

Test Kitchen Notes

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

  • Serves 6
Ingredients
  • 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 cup heavy cream
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
In This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

  • ChefJune
    ChefJune
  • slulibby
    slulibby
  • monkeymom
    monkeymom
  • Food-G
    Food-G
  • Jennifer Perillo
    Jennifer Perillo
Review