| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 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 |
|
Large Egg |
| 1/2 |
ts |
Vanilla |
|
|
3 Cup Sliced Blanched Almonds; coarsely chopped |
|
|
Vanilla Bean Ice Cream <<Or>> |
|
|
Slightly Sweetened Whipped Cream |
INSTRUCTIONS
GARNISH
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
Posted to EAT-L Digest 31 October 96
Date: Fri, 1 Nov 1996 10:59:57 -0500
From: Bill Spalding <billspa@ICANECT.NET>
NOTES : *2 tbs. for buttering dish and 2 tbs. chilled and cut into tiny
bits
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