Cherries and brown sugar flavored whipped cream topped with crunchy honey baked almonds.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
- 1/3 cup sliced or slivered almonds
- 1 tablespoon honey
- 1 heaping cup pitted fresh sweet cherries
- 1 teaspoon lemon juice
- 1 tablespoon sugar
- 2 tablespoons water
- 1/2 teaspoon almond extract
Brown Sugar Whipped Cream
- 3/4 cup heavy whipping cream
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
Preheat oven to 400 degrees. Line a baking sheet with a Silpat (if you have one) or parchment paper or nonstick foil.
In a small bowl, coat nuts with honey and spread on the lined tray. Bake 5 to 10 minutes, until golden. Allow the nuts to cool and then break into pieces.
In a small saucepan, combine cherries, lemon juice, sugar and water. Cook over medium heat, stirring frequently, until cherries begin to break down and release their juices -- about 5 minutes. Juices will not really thicken much because there isn't any cornstarch.
Remove from heat, transfer to a small bowl and then stir in the almond extract. 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.