February is National Cherry Month, and in honor of George Washington’s birthday, I have a wonderful recipe for Cherry Cobbler to share with you, adapted from an Epicurious recipe found on the internet. This recipe features Marisolio Black Cherry Balsamic Condimento, one of our customer favorites. Click on the link to order online, or stop by the shop at 488 Main Street, Murphys, CA to taste it in person.
For cherry filling
- 1 cup sugar
- 1 1/2 tablespoons cornstarch
- 6 cups frozen pitted tart cherries (about 3 1/2 pints fresh, picked over)
- 1 tablespoon Marisolio Black Cherry Balsamic Condimento
- 1 teaspoon vanilla
- 1/8 teaspoon ground allspice
For biscuit topping
- 5 tablespoons cold unsalted butter
- 1 cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla
Preheat oven to 375° F.
In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, Marisolio Black Cherry Balsamic, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.
Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.
Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.
Serve cobbler warm with ice cream.