- Honey Almonds
- 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 cup heavy cream
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
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 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 tops. Garnish with the honey almonds.
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