Maggie Beer

Cherry Fool

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Step 1: In a large sauce pan, place the cherries, Verjuice, honey and cinnamon stick, and over a medium high heat, bring to the boil and allow to cook for 5 minutes.

Step 2: Remove from the heat, strain, reserving the liquid, and discard the cinnamon stick. Set cherries aside to cool.

Step 3: Place the reserved syrup back into the sauce pan over a high heat and reduce by half until you have a thickened consistency, remove from heat and allow to cool.

Step 4: Meanwhile, place the thickened cream into a mixing bowl and whisk until a soft peak them fold through the crème fraiche and half of the cooled syrup.

Step 5: To serve, place half of the cream mixture into four serving glasses then divide ¾ of the cherries between each of the glasses, top with the remaining amount of cream mixture. Garnish with the remaining amount of cherries and place into the fridge to chill for approximately ½ hour.

Step 6: To serve, drizzle over some of the reserved syrup and sprinkle with roasted almonds.


  1. 30g 1/3 cup flaked almonds roasted
  2. 160g 2/3 cup crème fraiche
  3. 60ml ¼ cup honey
  4. 125ml ½ cup Verjuice
  5. 400g fresh cherries pitted
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