You might be a food blogger if you buy 4 pounds of cherries and suddenly, your brain goes into overdrive thinking of possible cherry desserts to bake. I almost got through the whole bag before I could decide. Plus, Naomi already made this beautiful cherry concoction, so I really had to think hard.
I decided to make y'all a fool because it's simple and delicious. A fool is cooked fruit stirred into freshly whipped cream. Easy, right? You can do this.
I should warn you that my desserts might keep having an English flair. Before I left California, I sneaked over to Napa one Sunday afternoon to enjoy a delicious brunch with the very sweet and charming and beautiful Emilia of Wine & Butter. I had such a wonderful afternoon with her and her husband Louis, that I'm thinking of doing a British stint in my kitchen for a bit. Emilia gave me her Godmother's cookbook and I've been devouring it nightly. I read it with a British accent in my head because it makes me feel like I'm as fabulous as Emilia.
You also might be a food blogger if you feel an instant connection with someone through their site and agree to drive and meet said person for brunch. But, don't concern yourself too much with the habits of food bloggers. We're a weird bunch. Just let us feed you, ok?
I'm thinking of doing another round of no-bake desserts for summertime. Any requests?
These cherry desserts are always a hit!
- 1 ½ cups dark cherries (frozen is fine), pitted
- 1 teaspoon fresh lemon juice
- 2 tablespoons sugar
- ½ teaspoon vanilla
- ¾ cup heavy cream, very cold
- ¼ cup powdered sugar
- In a small saucepan, combine the cherries, lemon and sugar. Bring to a boil over medium heat. Let cook 3-4 minutes, until the fruit breaks down and some pink foam rises to the surface. Remove from heat and let cool completely. At this point, you can puree the fruit for a smooth fool, or leave it chunky like I prefer.
- Once the cherry mixture is completely cool, whip the heavy cream until soft peaks form. Stir in the powdered sugar and continue beating until slightly stiff peaks hold their shape.
- In a small bowl, stir together the fruit mixture and whip cream. Divide between two dessert dishes and serve.
*This is especially delicious if allowed to chill in the freezer one hour before serving.
Amount Per Serving: Calories: 478Total Fat: 32gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 25mgCarbohydrates: 47gFiber: 2gSugar: 43gProtein: 4g
Hi, when do you add the vanilla? I usually add it to the cream...correct?
Mo Ray says
Where does the vanilla go--in the fruit or whipped cream part?
Christina Lane says
Whipped cream. Sorry.
I normally layer a fool but this looks delicious.
I just came upon this recipe looking for using cherries and whipped cream. I almost really over-beat the cream so it's not as stiff as it was prior and am following the freezer suggestion. Have you ever kept it over night in the freezer? I just don't want to waste it. Thank you!
Christina Lane says
Store leftovers in the fridge.