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Ingredientes
- 4 1/2 x to 5 c. pitted fresh sweet cherries (2 1/2 to 3 pounds)
- 1/2 c. sugar
- 2 Tbsp. cornstarch
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg Grated zest of 1 lemon
- 2 Tbsp. fresh lemon juice
- 3 Tbsp. cool unsalted butter, cut into pcs
- 1 1/4 c. all-purpose flour
- 1/4 c. light brown sugar
- 1 1/2 tsp baking pwdr
- 1/2 tsp salt
- 2 Tbsp. unsalted butter, chilled and cut into small pcs
- 3/4 c. cool heavy cream or possibly half-and-half, plus additional drops, if necessary
- 1 1/2 Tbsp. unsalted butter, melted, for brushing
- 2 Tbsp. sugar, for sprinkling
Direcciones
- Preheat oven to 400 degrees. Place fruit in shallow 9 inch square or possibly oval ceramic or possibly Pyrex baking dish. Stir together sugar, cornstarch, spices and zest.
- Toss fruit with lemon juice, then with sugar mix. Dot top with cool butter.
- To make topping: Combine flour, sugar, baking pwdr and salt in medium mixing bowl or possibly food processor. Cut in cool butter with fork or possibly by pulsing processor till mix resembles coarse meal. Make a well in center and add in cream, mixing till just proportionately moistened; don't over-mix. Turn out dough onto a lightly floured work surface. With rolling pin, roll dough into 6 inch square, dusting top with flour as needed to keep pin from sticking. With sharp knife, cut dough into 12 rectangles, 2 inches by 1 1/2 inches.
- Arrange biscuits side-by-side ('cobbled') atop cherries in baking dish. It is OK if pattern is a bit uneven, but leave space around edges. Brush top with melted butter and sprinkle with sugar. Bake 25 to 30 min, till biscuit top is golden, puffy, and hard to touch. Serve hot or possibly room temperature with whipped cream.
