SOUR CHERRY COBBLER

4 cups sour cherries, picked over, rinsed, and drained well
2 tablespoons cornstarch
2/3 cup plus 2 tablespoons sugar, divided use
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1/4 cup boiling water
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
Ice cream (for serving)

Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl. Into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract.

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, and stir in 1/4 cup boiling water, stirring until the batter is just combined.

In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it.

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

Serve the cobbler with the ice cream.

Makes 8-10 servings
Source: Gourmet magazine, July 1991