Recipe#4703

Title: Fresh Cherry Almond Cobbler

  Recipe By     : COOKING RIGHT SHOW #CR9740
  
  From: Bill Spalding billspa@icanect.Ne

      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
  :          <>
  :          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