Cherry Honey Cobbler
Ingredients
| 2 lb fresh cherries, pitted | ||
| 3 tbs butter, divided | ||
| 3/4 cup honey | ||
| 2 tsp cornstarch | ||
| 1 tsp grated lemon peel | ||
| 1/2 tsp ground cinnamon | ||
| vanilla ice cream or whipped cream | ||
| Shortcake Pastry: | ||
| 2 cups flour | ||
| 3 tbs sugar | ||
| 1 tbs baking powder | ||
| 1 tsp kosher salt | ||
| 1/2 cup butter | ||
| 1 egg lightly beaten | ||
| 2/3 cup light cream |
Directions:
- Preheat oven to 450 degrees.
- Place cherries in a 8 inch baking dish.
- Combine 2 tbs butter, honey, cornstarch, lemon peel and cinnamon in a small sauce pan.
- Stir over low heat until smooth.
- Pour over the cherries.
- Dot with remaining butter.
- To prepare the pastry combine the dry ingredients in a medium bowl.
- Cut in the butter with a pastry blender until mixture resembles coarse crumbs.
- Add the egg and cream and mix just until moistened.
- Place the pastry over the fruit in dabs making sure to leave room so that steam can escape.
- Bake for 15 minutes at 450 degrees, then reduce heat to 350 and bake for another 15 minutes.
- Serve with ice cream and whipped cream.
No Comments