Serves 4

This lush and creamy swirl of cooked cherries and whipped cream is an English dessert called a fool. In this version, a spoonful of blackberry jam intensifies the taste of the fruit and a little yogurt gives the cream a tangy jolt. For faster whipping and stiffer cream, the cream — as well as the bowl and the whisk — should be very cold. The utensils can be chilled in the freezer.

CHERRIES

¼ cup granulated sugar

1½ teaspoons cornstarch

½ cup cold water

1 pound sweet cherries, pitted and halved

1 tablespoon seedless blackberry jam

1½ teaspoons lemon juice

1. In a saucepan, whisk the granulated sugar, cornstarch, and water. Cook over medium-high heat, stirring often, until the mixture comes to a boil. Add the cherries and simmer gently, stirring occasionally, for 5?minutes or until the cherries are tender.

2. Remove the pan from the heat and stir in the jam and lemon juice. Pour the mixture into a large measuring cup or bowl; cool to room temperature. Cover and refrigerate for several hours to overnight or until cold.

CREAM

? cup heavy cream

3 tablespoons vanilla Greek yogurt

2 tablespoons confectioners’ sugar

1. In an electric mixer, beat the cream, yogurt, and confectioners’ sugar until it holds soft peaks.

2. Pour the cherry mixture into a large bowl. Drop the cream mixture in large spoonfuls over the top. Gently fold the cream mixture into the cherry mixture until it looks marbleized.

3. Divide the fool among 4 wide-mouth glasses or bowls. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net