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Roasted Fruit Whipped Cream
Print Recipe
8 fl. oz.
heavy cream
Heaping 2 tablespoons roasted cherry purée
1 tbsp
packed light brown sugar
Roasted Cherries
3 pt
sweet cherries, pitted
6 g
almond extract
120 g
granulated sugar
100 g
light brown sugar

Candy is Magic, by Jami Curl, reveals that the real magic lies in natural ingredients with recipes you can make in your own kitchen. 

This fruity whipped cream can be used for any dessert in which you’d use whipped cream. It’s especially good between layers of vanilla cake that are nestled into some sort of trifle with fresh fruit. But, let’s be honest, it’d be just as good heaped on a milk shake or served with a bowl of summer blueberries.



Roasted Cherries
  1. Preheat the oven to 375°F.
  2. In a medium bowl, toss the cherries with the almond extract, mixing well. In a small bowl, combine both sugars and whisk to mix. Spread out the cherries in a 9 by 13–inch pan, shower the sugars evenly over the top, and give the pan a little shake to spread things out a bit.
  3. Slide the pan into the oven and roast the cherries for about 1 hour, rotating the pan if you start to notice one side of the cherries getting darker than the other. The cherries are ready when they have broken down a bit, have darkened in spots, and have released the most wonderful-looking juices.
  4. Remove the pan from the oven and allow the contents to cool slightly. Pour the contents of the pan into a strainer placed over a bowl. Spoon the cherries into a blender. Next, use a scale to weigh out 100 grams of the reserved juice and add it to the blender with the cherries. Whirl the cherries and juice on high speed for about 1 minute, until velvety smooth.
  5. The purée is now ready to use, or it can be refrigerated for up to 1 week or frozen for up to 6 months.
Whipped Cream
  1. Chill the bowl of your stand mixer and fit the mixer with the whisk attachment, or ready a chilled bowl on a damp kitchen towel and grab your favorite whisk. Pour the cream into the chilled bowl. If using a mixer, start it on low speed and add the cherry purée and brown sugar. Increase the speed to medium and whip the cream until it holds a peak. If using a bowl and whisk, add the cream to the bowl followed by the cherry purée and brown sugar. Using as much stamina as you can muster, whip the cream until it holds a peak. With either method, don’t take it too far or you’ll be on your way to cherry butter. Use immediately.

Reprinted with permission from Candy is Magic, copyright © 2017 by Jami Curl, published by Ten Speed Press, an imprint of Penguin Random House LLC.