photo by http://www.bhg.com
Cherry Cobbler with White Chocolate-Almond Biscuits Recipe
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 12 cups frozen pitted tart red cherries (3 1/2 pounds)
- 2 cups sugar
- 6 tablespoons cornstarch
- 2 eggs
- 3/4 cup milk
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla
- 8 ounces white baking chocolate, cut into 1/2-inch chunks
- 1 cup slivered almonds, toasted and coarsely chopped
- Pearl or sanding sugar (optional)
- Mascarpone Dream (optional)
Instructions:
- Preheat oven to 375 degrees F. For biscuits, in a medium bowl stir together flour, the 1/4 cup sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; chill flour mixture while making filling.
- For filling, in a Dutch oven combine cherries, the 2 cups sugar, and the cornstarch. Cook over medium heat until cherries release their juices, stirring occasionally. Increase heat to medium-high; cook until thickened and bubbly, stirring constantly. Keep filling hot.
- In a small bowl whisk together eggs, milk, almond extract, and vanilla. Remove flour mixture from the refrigerator; add egg mixture, white chocolate, and almonds. Stir just until mixture is moistened.
- Transfer hot filling to a 3-quart-rectangular baking dish. Using a spoon, immediately drop biscuit dough into 12 to 16 mounds on top of filling. If desired, sprinkle biscuit mounds with pearl or sanding sugar.
- Bake for 25 to 30 minutes or until biscuits are golden brown. Cool in pan on a wire rack about 1 hour. If desired, serve with Mascarpone Dream.
Original recipe: http://www.bhg.com/recipe/cherry-cobbler-with-white-chocolate-almond-biscuits/?socsrc=bhgpin081112cherrycobbleralmondbiscuits
(0) Comment for "Cherry Cobbler with White Chocolate-Almond Biscuits"
Post a Comment