Monday, July 18, 2011

Cherry-Ginger Cobbler

Step 1:  Pit the cherries

I love to bake and I love the farmers market.  Yesterday, I combined those two loves and made my first cherry cobbler.   I know it's not rocket science but it was a lot of fun plus it was delicious.
Step 2: Bring cherries, sugar, vanilla, lemon and cornstarch to a boil.
The recipe, which I adapted from, is really easy.  The most arduous part was pitting the cherries.  I strongly recommend a cherry pitter.  I didn't have one and used a more traditional method which ruined my manicure.  Silly me. 
Step 3:  Once cherries come to a boil, remove and pour in a pan.  Add slivered, crystallized ginger.
In total, the recipe took about an hour and a half.  Thirty to forty minutes to pit the cherries and make the recipe, fifty minutes to bake.
Step 4:  Add the cobber topping.  Bake 45-50 minutes.
It was a huge hit at dinner.
Cherry-Ginger Cobbler
Cherry-Ginger Cobbler

4 cups cherries, picked over, rinsed, and drained well
2 tablespoons cornstarch
1/3 cup brown sugar + 1/3 cup regular sugar plus 2 tablespoons sugar (brown and white)
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1/3 cup slivered crystallized ginger
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
Preheat the oven to 350 degrees.  Working over a bowl, pit the cherries, discarding the pits and reserving the cherries and any juices in a bowl.

In a heavy sauce pan, stir cherries, cornstarch, 1/3 cups brown and white sugar, the lemon juice, and vanilla extract.   Bring to a boil.  Reduce to a simmer and simmer for 3 minutes.
In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter.  Blend the mixture until it resembles coarse meal.
In an 8"x8" square pan,  pour cherry mixture.  Sprinkle slivered, crystallized ginger along top of cherry mixture.

Add topping.  

Bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.


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