Fresh cherry almond cobbler

 
                        Fresh Cherry Almond Cobbler
 
 Recipe By     : COOKING RIGHT SHOW #CR9740
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      Cups          Fresh Bing Or Royal Anne Cherries -- pitted
      3/4  Cup           Sugar
    2 1/2  Tablespoons   Fresh Lemon Juice
    3      Tablespoons   Arrowroot Or Cornstarch
      1/4  Teaspoon      Almond Extract
    1      Teaspoon      Grated Lemon Zest
      1/2  Teaspoon      Cinnamon
    1      Cup           Flour
    1 1/2  Teaspoons     Baking Powder
      1/2  Teaspoon      Salt
    4      Tablespoons   Butter -- *see notes
      1/2  Cup           Light Cream (Half And Half)
    1                    Large Egg
      1/2  Teaspoon      Vanilla
           3 Cup         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
 
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 NOTES : *2 tbs. for buttering dish and 2 tbs. chilled and cut into tiny bits