Recipe - Fresh Cherry Almond Cobbler

5 cup Fresh Bing Or Royal Anne
Cherries; pitted
Three fourths cup Sugar
2 One half tablespoon Fresh Lemon Juice
3 tablespoon Arrowroot Or Cornstarch
One fourth teaspoon Almond Extract
1 teaspoon Grated Lemon Zest
One half teaspoon Cinnamon
1 cup Flour
1 One half teaspoon Baking Powder
One half teaspoon Salt
4 tablespoon Butter; *see notes
One half cup Light Cream (Half And Half)
1 Large Egg
One half teaspoon Vanilla
3 Cup Sliced Blanched
Almonds; coarsely chopped

GARNISH
Vanilla Bean Ice Cream
Or
Slightly Sweetened Whipped
Cream

Combine cherries, One half 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: 56 servings
Recipe By : COOKING RIGHT SHOW #CR9740

Posted to EATL 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