Dark cherries. Heavy cream. You can't really go wrong here, right? This is the perfect (and quick) spring dessert. Cherry puree layered with freshly whipped cream with a subtle hint of lemon. Yeah, this feels right.
Tangy Cherry Fool
adapted from Everyday Food
1 bag (16 oz.) frozen cherries, thawed with liquid drained
1/4 cup granulated sugar
2 1/2 cups heavy cream
1/3 cup confectioners sugar
4 teaspoons fresh lemon juice
In a blender, combine cherries, granulated sugar, and pinch of salt. Puree until sugar dissolves, about 1 minute.
With an electric mixer, beat heavy cream and confectioners sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice.
In six small glasses, alternate layers of cherry puree with whipped cream. Using a skewer, gently swirl puree and whipped cream together. Smooth tops and serve immediately.