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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Old-time taste in a hurry. Serve in deep bowls with ice cream or whipping cream. Ingredients:
1 large orange |
1 lemon |
1 cup sugar |
1 16-ounce bag frozen pitted sweet cherries, thawed |
2 tablespoons frozen orange juice concentrate, thawed |
2 tablespoons cornstarch |
1 1/4 teaspoons ground cinnamon |
1 teaspoon fresh lemon juice |
1 cup all purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup chilled whipping cream |
Directions:
1. Position rack in center of oven and preheat to 400°F. Using vegetable peeler, remove peel (colored part only) from orange and 1/2 of lemon in strips. Place peel and sugar in processor and process until peel is finely minced and sugar is moist, about 2 minutes.
2. Combine 1/2 cup orange sugar, cherries, orange juice concentrate, cornstarch, cinnamon and lemon juice in large bowl. Let stand 10 minutes. Transfer cherry mixture to 9-inch-diameter cake pan with 1 3/4-inch-high sides. Bake until mixture begins to simmer and thicken, about 15 minutes.
3. Meanwhile, combine flour, baking powder and salt in medium bowl. Mix in 1/2 cup orange sugar. Gradually pour cream over dry ingredients, tossing until moist clumps form. Gently combine to form dough. Press dough out on lightly floured surface to 6- to 7-inch-diameter round. Cut into 6 wedges. Transfer wedges to top of hot cherry mixture, spacing slightly apart. Bake until biscuits are golden brown and tester inserted in center comes out clean, about 25 minutes. Serve hot.
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