Sour Cherry Cobbler Serves 12 Use the smaller amount of sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet. Serve with vanilla ice cream or lightly sweetened whipped cream. Biscuit topping 2 cups (10 ounces) unbleached all-purpose flour 6 tablespoons (2.6 ounces) sugar plus additional 2 tablespoons for sprinkling 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes 1 cup buttermilk Cherry Filling 4 (24-ounce) jars Morello cherries, drained (about 8 cups drained cherries), 2 cups juice reserved 3/4–1 cup (5.25 to 7 ounces) sugar 3 tablespoons plus 1 teaspoon cornstarch Pinch salt 1 cup dry red wine 1 (3-inch) stick cinnamon 1/4 teaspoon almond extract 1. Adjust rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. 2. In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to medium bowl; add buttermilk and toss with rubber spatula to combine. Using a 11/2- to 13/4-inch spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 11/2 to 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops and bottoms, about 15 minutes. (Do not turn off oven.) 3. Meanwhile, spread drained cherries in even layer in 9 by 13-inch glass baking dish. Stir sugar, cornstarch, and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set saucepan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish. 4. Arrange hot biscuits in 3 rows of 4 over warm filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve. ************ Fresh Sour Cherry Cobbler Morello or Montmorency cherries can be used in this cobbler made with fresh sour cherries. Do not use sweet Bing cherries. If the cherries do not release enough juice after macerating for 30 minutes, cranberry juice makes up the difference. Cherry Filling 1¼ cups (8.75 ounces) sugar 3 tablespoons plus 1 teaspoon cornstarch Pinch salt 4 pounds fresh sour cherries, pitted (about 8 cups), juices reserved 1 cup dry red wine Cranberry juice (if needed) 1 (3-inch) cinnamon stick 1/4 teaspoon almond extract 1 recipe biscuit topping 1. Stir together sugar, cornstarch, and salt in large bowl; add cherries and toss well to combine. Pour wine over cherries; let stand 30 minutes. Drain cherries in colander set over medium bowl. Combine drained and reserved juices (from pitting cherries); you should have 3 cups. If not, add enough cranberry juice to equal 3 cups. 2. While cherries macerate, prepare and bake biscuit topping. 3. Spread drained cherries in even layer in 9 by 13-inch glass baking dish. Bring liquid and cinnamon stick to simmer in medium nonreactive saucepan over medium-high heat, whisking frequently, until mixture thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish. 4. Arrange hot biscuits in 3 rows of 4 over warm filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.