---------- Recipe via Meal-Master (tm) v8.04
       Title: Fresh Cherry Almond Cobbler
  Categories: New text im, Cooking rig
       Yield: 1 servings
         5 c  Fresh Bing Or Royal Anne
   :          Cherries -- pitted
       3/4 c  Sugar
     2 1/2 TB Fresh Lemon Juice
         3 TB Arrowroot Or Cornstarch
       1/4 ts Almond Extract
         1 ts Grated Lemon Zest
       1/2 ts Cinnamon
         1 c  Flour
     1 1/2 ts Baking Powder
       1/2 ts Salt
         4 TB Butter -- *see notes
       1/2 c  Light Cream (Half And Half)
         1 lg Egg
       1/2 ts Vanilla
         3 c  Sliced Blanched Almonds --
   :          coarsely chopped
   :          Garnish--
   :          Vanilla Bean Ice Cream
   :          <<Or>>
   :          Slightly Sweetened Whipped
   :          Cream
   Combine cherries, 1/2 cup sugar, lemon juice,
   arrowroot, almond extract, grated lemon zest and
   cinnamon together in a sauce pan and cook over low
   heat, stirring occasionally until mixture simmers,
   about 4 - 5 minutes. Pour into a lightly buttered 2
   quart baking dish.
   In a food processor or mixer, add flour, remaining
   sugar, baking powder and salt and pulse 2 or 3 times
   to mix. Add butter and pulse until just combined but
   still crumbly. Add cream, egg, vanilla and pulse again
   just to combine and form a smooth batter.
   Drop batter by heaping teaspoons on top of cherry
   mixture, leaving space in between. Sprinkle almonds
   over and bake in a preheated 400 degree oven for 20
   minutes or until top is lightly browned and cherry
   mixture is bubbling. Serve warm or at room temperature
   with Vanilla Bean Ice Cream or slightly sweetened
   whipped cream.
   Yield: 5-6 servings
   Recipe By     : COOKING RIGHT SHOW #CR9740
   From: Bill Spalding <billspa@icanect.Ne