June 04, 2018
Desserts, Dairy, Fruit,
Cherry, Oven Bake, Skillet, Stove Top, Vegetarian, Cobblers/Tarts, Kosher Dairy more
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"Recipe source: Bon Appetit (June 2008)"
Preheat oven to 450 degrees F. In a skillet stir brown sugar, cornstarch and salt together and then stir in 1/2 cup water. Stir over medium heat until sugar and cornstarch dissolve. Add cherries; bring to a boil, scraping sides of skillet and stirring frequently. Reduce heat to medium low; simmer until mixture thickens (2 minutes). Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11 x 7 x 2 inch glass baking dish. Place dish on rimmed baking sheet.
In a bowl whisk together the flour, 1/4 cup sugar, baking powder and salt. In another bowl whisk creme fraiche (or sour cream), vanilla and lime peel. Add the wet mixture to the dry mixture, stir with a fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough begins to come together (6 turns). Gather dough into round, pat out to 1/2 inch thickness. Using a 3 inch biscuit cutter or cookie cutter dipped in flour (I use a large coffee cup), cut out rounds. Gather dough scraps together, pat out to 1/2 inch thickness and cut out more dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.
Place cherries on baking sheet in bottom third of oven and biscuits in top third of oven. Bake until cherries are bubbling and biscuits are golden (17-20 minutes).
Divide warm cherries among 6 bowls, top each with 1 biscuit and serve.
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