What makes a fool a fool? That is the question I asked when I saw the recipe...not when my husband and his friend were clowning around. After a little research I learned that this British dessert is one that is created when a sweetened fruit puree, most commonly made from strawberries, raspberries, or cherries, is gently mixed into whipped cream, resulting in a marbling effect. It is the perfect summertime dessert: simple and light.
But why is it called a fool? I learned that when referencing fool with fruit it most likely is derived from the French verb, fouler, which means to press. Cooks, during medieval England - dating to the 1500s, made fools by pressing ripe fruits into a pulp. The pulp was then combined with sugar and poured into freshly whipped cream. A "fool" was a refreshing way to end a meal during the warmer spring and summer months.
I found the recipe at Lea Ann's blog, Cooking..on the Ranch, aka Highlands Ranch Foodie. Lea Ann has an amazing blog and if you have never visited, take a minute or two and stop by. You are certain to return.
Cherry Brown Sugar Fool
with Honeyed Almonds
adapted from Highlands Ranch Foodie
1/3 cup sliced almonds
1 Tbsp honey
Cherry Brown Sugar Fool
1 cup pitted fresh sweet cherries
1 tsp lemon juice
1/2 tsp almond extract
1-2 Tbsp sugar
2 Tbsp water
3.4 cup heavy cream
2 Tbsp light brown sugar
1 tsp vanilla extract
Preheat oven to 400° F. and line a baking sheet with parchment paper or a baking mat (i.e. Silpat.)
In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 5-7 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside.
In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherries begin to break down and juices boil and thicken, about 5 minutes.
Remove from heat, and transfer to a small bowl. 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 the top. Garnish with the honey almonds.
NOTE: This dessert is not very sweet. You may wish to taste the cherry mixture and adjust the sugar if you desire a sweeter dessert.
This dessert will visit our table often...with the abundance of ripe berries during the summer, why not?
I am sharing today at On the Menu Monday hosted by Yvonne at Stone Gable.