Cherry Brown Sugar Fool with Honey Almond
1/3 cup sliced almonds
1 tablespoon honey
Cherry Brown Sugar Fool:
1 cup pitted fresh sweet cherries
1 teaspoon lemon juice
1/2 teaspoon almond extract
1 tablespoon sugar
2 tablespoons water
3/4 cups heavy cream
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
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.
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.
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 tops. Garnish with the honey almonds.
Per serving (about 3oz/75g): 180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 12g sugar), 2g protein