Cherry Cobbler with Rum Whipped Cream Filling:
6 cups pitted tart cherries or 32 ounces frozen pitted cherries (thawed) 1 1/4 cups sugar 3 tablespoons cornstarch 2 tablespoons fresh lemon juice 1 tablespoon grated lemon peel 1/2 teaspoon ground cinnamon 4 tablespoons unsalted butter - cut into pieces Topping: I tube refrigerated biscuits â€" Grands(8 biscuits) 2 tablespoons butter - melted 3 tablespoons sugar Filling: Preheat oven to 400 degrees. Butter a 10" x 8" rectangular baking dish. Combine first 6 ingredients in a bowl. Pour into prepared dish. Dot with butter and set aside. Topping: Open the biscuit tube and separate the biscuits. Arrange them side by side atop cherry filling in dish. Brush the biscuits with 1 tablespoon melted butter and sprinkle with sugar. Bake until biscuits are puffed and golden brown, about 30 minutes. Cool cobbler slightly. Rum whipped cream: mix 1/2 cup sour cream with 1/4 cup brown sugar in a bowl until sugar dissolves. Add 1 cup chilled whipping cream along with 2 tablespoons dark rum and beat until soft peaks form. Serve cobbler warm with whipped cream. If you're lucky enough to be Irish, You're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
