Cherry Brown Sugar Fool with Honeyed Almonds

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

Yield: 4 servings

Honeyed Almonds
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.


  1. It sounds like the perfect way to highlight those upcoming seasonal fruits.

  2. Delicious, simply delicious! I"ve always love that combination too. I'd love on of these warm for muy breakfast!

  3. I have never made a fool:)Thanks Kate!

  4. I've heard of a fool but thought is was similar to a cobbler. This sounds like a terrific recipe to make with sweet summer fruit.

  5. Cherries have such a short season, and I do love them. Pair it with almond, and I'm in. That was an interesting read on what a fool is, too! Pinning this one, for the warmer summer months to come.

  6. Loving all your cherry recipes and this ones sounds delicious. Oh if weren't trying to lose weight I would try it right away. Looking at my cherry tree I am not seeing many cherries there. Those pesky squirrels!

  7. Love the cherry theme! THese honeyed cherries look great!

  8. This does look delicious! The honeyed almonds sound like a great topper too.


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