Fresh Cherry Almond Cobbler

Recipe Ingredients

5 cups	312g / 11oz	Fresh Bing or Royal Anne cherries - pitted
3/4 cup	148g / 5.2oz	Sugar
2 1/2 tablespoons	37ml	Fresh lemon juice
3 tablespoons	45ml	Arrowroot or cornstarch
1/4 teaspoon	1.3ml	Almond extract
1 teaspoon	5ml	Grated lemon zest
1/2 teaspoon	2.5ml	Cinnamon
1 cup	62g / 2.2oz	Flour
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Butter - for buttering dish
2 tablespoons	30ml	Chilled butter - cut in tiny bits
1/2 cup	118ml	Light cream or half-and-half
1 cup	198g / 7oz	Egg (large)
1/2 teaspoon	2.5ml	Vanilla
1/3 cup	30g / 1.1oz	Coarsely-chopped sliced blanched almonds
		Garnish
		Vanilla Bean Ice Cream - see * Note
		Slightly-sweetened whipped cream

Recipe Instructions

* Note: See the "Vanilla Bean Ice Cream w Burnt Almond Caramel Sauce" recipe which is included in this collection.

Combine cherries, 1/2 cup sugar, lemon juice, arrowroot, almond extract, grated lemon zest and cinnamon together in a sauce pan and cook over low heat, stirring occasionally until mixture simmers, about 4 to 5 minutes. Pour into a lightly-buttered 2-quart baking dish.

In a food processor or mixer, add flour, remaining sugar, baking powder and salt and pulse 2 or 3 times to mix. Add butter and pulse until just combined but still crumbly. Add cream, egg, vanilla and pulse again just to combine and form a smooth batter.

Drop batter by heaping teaspoons on top of cherry mixture, leaving space in between. Sprinkle almonds over and bake in a preheated 400 degree oven for 20 minutes or until top is lightly browned and cherry mixture is bubbling.

Serve warm or at room temperature with Vanilla Bean Ice Cream or slightly-sweetened whipped cream.

This recipe yields 5 to 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9740 broadcast 01-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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