Category : Desserts
Author : Sally
Hits : 5244
Date : 05/09/2009
Cooking spray2 tbsp cornstarch2 tablespoons fresh lemon juiceDash of salt3 lb very sweet cherries, such as Rainier, pitted4.5 oz all-purpose flour (about 1 cup)1 cup packed light brown sugar1 tbsp finely chopped almonds, toasted1/4 tsp ground cinnamon1/8 tsp salt7 tbsp chilled butter, cut into small pieces
1. Preheat oven to 400F.2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. Place skillet on a jelly-roll pan. Bake at 400F for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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