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Cherry Fool

Cherry Fool

Cherries and brown sugar flavored whipped cream topped with crunchy honey baked almonds.
Course Dessert
Cuisine American
Keyword Cherry, Fool
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Author Anna
Cost 5


Honey Almonds

  • 1/3 cup sliced or slivered almonds
  • 1 tablespoon honey

Cherry Sauce

  • 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.