---------- Recipe via Meal-Master (tm) v8.04
Title: Fresh Cherry Almond Cobbler
Categories: New text im, Cooking rig
Yield: 1 servings
5 c Fresh Bing Or Royal Anne
: Cherries -- pitted
3/4 c Sugar
2 1/2 TB Fresh Lemon Juice
3 TB Arrowroot Or Cornstarch
1/4 ts Almond Extract
1 ts Grated Lemon Zest
1/2 ts Cinnamon
1 c Flour
1 1/2 ts Baking Powder
1/2 ts Salt
4 TB Butter -- *see notes
1/2 c Light Cream (Half And Half)
1 lg Egg
1/2 ts Vanilla
3 c Sliced Blanched Almonds --
: coarsely chopped
: Garnish--
: Vanilla Bean Ice Cream
: <<Or>>
: Slightly Sweetened Whipped
: Cream
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 - 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.
Yield: 5-6 servings
Recipe By : COOKING RIGHT SHOW #CR9740
From: Bill Spalding <
[email protected]
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