February 24, 2006

Life is Like a Bowl of Cherries

Cherry Cobbler

10 oz water
1 1/2 tbsp corn starch
1lb fresh sweet cherries, seeds removed
1/4 cup sugar or to taste

4 oz plain flour
1/4 cup sugar
1 tsp baking powder
3 1/2 oz whipping cream

In large saucepan, stir together water and corn starch. Add cherries and sugar and bring to the boil over medium heat. Cook for 5 minutes, stirring, until mixture thickens and become clear. Transfer fruit mixture to a shallow 1–1 1/2 quart baking dish.

To make topping
Combine flour, sugar and baking powder in medium bowl. In a separate bowl, beat the cream until soft peaks form. Add cream to the dry ingredients and mix with a fork until the mixture begins to hold together. Transfer to a lightly floured surface and knead about 10 times or until a smooth dough forms (avoid over-kneading). Roll or pat out to a 1/2 inch thick circle. Place on top of fruit mixture. If preferred, topping can be cut with a biscuit cutter into 6 biscuits. Brush topping with milk or cream and sprinkle very lightly with sugar.

Bake at 350f for 15 to 20 minutes, or until the topping is browned and fruit is bubbling. Cool slightly before serving

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