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SOUR CHERRY COBBLER




Source of Recipe


Unknown, SUBMITTED BY: ldyolake


Recipe Introduction


Morello or Montmorency cherries can be used in this cobbler made with fresh sour cherries. Do not use sweet Bing cherries. If the cherries do not release enough juice after macerating for 30 minutes, cranberry juice makes
up the difference.



List of Ingredients




1¼ cups (8.75 ounces) sugar
3 Tablespoons plus 1 teaspoon cornstarch
Pinch salt
4 pounds fresh sour cherries, pitted (about 8 cups), juices reserved
1 cup dry red wine
Cranberry juice (if needed)
1 (3-inch) cinnamon stick
1/4 teaspoon almond extract

1 recipe biscuit topping


Recipe



1. Stir together sugar, cornstarch, and salt in large bowl; add cherries and toss well to combine. Pour wine over cherries; let stand 30 minutes. Drain cherries in colander set over medium bowl. Combine drained and reserved
juices (from pitting cherries); you should have 3 cups. If not, add enough cranberry juice to equal 3 cups.

2. While cherries macerate, prepare and bake biscuit topping.

3. Spread drained cherries in even layer in 9 by 13-inch glass baking dish. Bring liquid and cinnamon stick to simmer in medium nonreactive saucepan
over medium-high heat, whisking frequently, until mixture thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.

4. Arrange hot biscuits in 3 rows of 4 over warm filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.