by slulibby
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A&M's Testing Notes:
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1/3 cup
sliced almonds
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1 tablespoon
honey
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1 cup
pitted fresh sweet cherries
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1 teaspoon
lemon juice
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1/2 teaspoon
almond extract
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1 tablespoon
sugar
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2 tablespoons
water
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3/4 cups
heavy cream
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2 tablespoons
light brown sugar
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1 teaspoon
vanilla extract
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Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
Ask the hotline about this step!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.
Ask the hotline about this step!Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.
Ask the hotline about this step!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.
congratulations to you! I really can't wait until spring comes for the cherries so I can make this fool!
Congratulations, so happy for your upcoming wedding, sluibby...and what a great shower surprise from your mother and aunt!!
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!
As to proof reading comments - It is too good to get 6 our of it -- four is much better.
I am so glad so many people have been able to enjoy this recipe!
I can't tell you how much I love this recipe. The cherries are really delicious, I make them all the time now!
I can't wait to try this. It sounds velvety and creamy with a bit of crunch. What a combination!
These flavors and textures sound heavenly together. A must make.
Congrats on creating such a wonderful recipe and the win!
That is lovely of you to say! I hope the recipe is enjoyable for everyone
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?
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!!
Congrats on a great recipe....just in time for the last of the cherries.
Looks amazing--love the addition of the brittle. Will try this with our black currants, which have been waiting for the perfect recipe.
Congratulations! Such a nice recipe and now you HAVE to serve it at your wedding!!!
:) Your right, now---all I have do is the easy part- find the right man!
Has anyone tried fools with other fruits?
I think you can use lots of different berries/fruits. I've made lime fool. Delicious. I think it had gelatin.
I tried this recipe using blueberries, with a little freshly ground nutmeg. It was very good.
Gooseberry is the English classic; I have made it with raspberry. The cherry fool looks delicious and I shall make one this week.
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?
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.
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?
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.
I think lining the pan with parchment should be fine - I candy nuts on plain parchment all the time and it doesn't stick.
Thanks :) I find that i am just a fool in general...
What a lovely lovely combination - congratulations! This one is a keeper.
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!
I just love fools, yum. I wish I could eat almonds - I'll have to try it some other way!
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! :)
Oooh, lovely. Especially the toasted coconut.
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.
I love the picture for this. It looks so dainty and European. The name appeals to the Mr. T side of me too.
I love this recipe and the fun headnote that goes with it. Great flavors!
Love, love your recipe!! Thumbs up!
Sounds heavenly. You've got my vote! Love the cook's headnote, too. ;o)
Congratulations on being a finalist! I hope you get your wedding fool.
Thanks for adding a cherry fool! The English have such wonderful names.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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Our first attempt at the honey almonds, which you simply bake on a Silpat until caramelized. Clearly, we overdid it.
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Now that's better!
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The recipe calls for 1 cup of pitted cherries -- no slicing required!
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After adding a bit of sugar, some almond extract and lemon juice, you gently simmer the cherries just until their juices start to become syrupy.
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You don't want jam here, as you need something that will fold easily into the whipped cream. But you don't want it too runny either, or the fool will lose its lift.
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A quick chill in an ice bath is crucial, or you'll melt the whipped cream.
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"Grownup" whipped cream, with a little brown sugar and vanilla, is a revelation.
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Amanda whips away, and Merrill attempts to remove the sheet of honey almonds from the mat without breaking it.
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It's like a piece of amber with almonds embedded in it.
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A rough chop is all you need -- uneven shards are what you're aiming for here.
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Don't under-whip the cream (slulibby calls for stiff peaks), but make sure to stop before it turns to butter!
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The best part of whipping cream: licking the beaters!
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Slulibby has you fold about half of the cherries into the whipped cream, leaving the rest for the top of the fool.
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Less is more: stop folding well before the streaks of cherry juice have turned the cream a uniform shade of pink.
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We love using a glass or clear bowl for things like fools and trifles, where you really want to see the layers and streaks.
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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. ;)