2 cups water
3 tablespoons cornstarch
2 pounds (6 cups) pitted Northwest fresh sweet cherries
1/4 cup granulated sugar
2 teaspoons freshly grated lemon peel
1/2 teaspoon salt
Biscuit Topping:
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup heavy cream
Milk or cream for brushing on biscuits
Sugar for sprinkling on biscuits
In large saucepan, stir together water
and cornstarch. Add cherries, sugar, lemon peel and salt. Bring
to a boil over medium heat. Cook 5 minutes, stirring, until mixture
thickens and become clear. Transfer fruit mixture to shallow
1 1/2-quart baking dish; set aside.
To make biscuits, combine flour, sugar,
baking powder and salt in medium bowl. In a separate bowl, beat
heavy cream until soft peaks form. Add cream to dry ingredients;
mix with fork until mixture begins to hold together. Transfer
to lightly floured surface; knead 10 times or until smooth dough
forms. Roll or pat out to 3/4-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 with sugar.
Bake at 425°F for 15 to 20 minutes,
or until biscuits are browned and fruit is bubbling. Cool slightly
before serving.
Makes 6 servings.
Nutritional Analysis Per Serving: 448 Cal.,
6.0 g pro., 16.0 g total fat, 72.0 total carb., 54 mg chol.,
4.0 g dietary fiber and 440 mg sodium.
Recipe provided courtesy of Washington State Fruit Commission.
