Tangy Cherry Fool

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
coarse salt
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.

{T}