Cherry Brown Sugar Fool with Honey Almonds

June 21, 2010
4 Ratings
  • Serves 6
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

What You'll Need
  • 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
  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 what other Food52ers are saying.

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

53 Reviews

Alyson C. June 1, 2020
Really outstandingly perfect in every way. We all loved it.
ChefJune April 11, 2011
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. ;)
slulibby July 26, 2011
Oh my goodness, I love that idea. A bit of a sweet/savory treat.
slulibby March 7, 2011
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.
monkeymom March 8, 2011
congratulations to you! I really can't wait until spring comes for the cherries so I can make this fool!
lapadia March 8, 2011
Congratulations, so happy for your upcoming wedding, sluibby...and what a great shower surprise from your mother and aunt!!
gbuda September 21, 2010
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!
dave/lee September 14, 2010
As to proof reading comments - It is too good to get 6 our of it -- four is much better.
slulibby August 23, 2010
I am so glad so many people have been able to enjoy this recipe!
monkeymom August 23, 2010
I can't tell you how much I love this recipe. The cherries are really delicious, I make them all the time now!
SandyK August 18, 2010
I can't wait to try this. It sounds velvety and creamy with a bit of crunch. What a combination!
Food-G July 16, 2010
These flavors and textures sound heavenly together. A must make.
Jennifer P. July 8, 2010
Congrats on creating such a wonderful recipe and the win!
slulibby July 9, 2010
That is lovely of you to say! I hope the recipe is enjoyable for everyone
stevemr July 8, 2010
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?
slulibby July 9, 2010
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
Congratulations - looks delicious!!
dymnyno July 7, 2010
Congrats on a great recipe....just in time for the last of the cherries.
nannydeb July 7, 2010
Congrats! Sounds delicious!
mrslarkin July 7, 2010
Hooray for the fool! Congrats!
claibornem July 7, 2010
Looks amazing--love the addition of the brittle. Will try this with our black currants, which have been waiting for the perfect recipe.
drbabs July 7, 2010
Yes, congratulations!
aargersi July 7, 2010
Congratulations! Such a nice recipe and now you HAVE to serve it at your wedding!!!
slulibby July 7, 2010
:) Your right, now---all I have do is the easy part- find the right man!
wirequeen July 6, 2010
This sounds delious, can't wait to try it.
slulibby July 6, 2010
Let me know how it goes?
cookinathome July 4, 2010
Has anyone tried fools with other fruits?
mrslarkin July 5, 2010
I think you can use lots of different berries/fruits. I've made lime fool. Delicious. I think it had gelatin.
AppleAnnie July 7, 2010
I tried this recipe using blueberries, with a little freshly ground nutmeg. It was very good.
Jane E. July 11, 2010
Gooseberry is the English classic; I have made it with raspberry. The cherry fool looks delicious and I shall make one this week.