Nova Scotia has had an ABUNDANCE of cherries this year! We get ours in our Community Shared Agriculture (CSA) through Taproot Farms and they are the sweetest, juiciest cherries I have had. I have eaten all of them as snacks this summer. But if you have some and you aren’t going to get them all eaten, try cherry grunt.
I-2 pints of cherries, pitted and sliced
3 tablespoons sugar
1 tsp almond flavouring if desired
Pit and roughly chop the berries, place in an 8×8 or 9×9 baking pan. Sprinkle them with sugar and almond flavouring if using. Allow them to sit for 1-2 hours, till the juices come out.
Preheat oven to 400.
2 cups flour
2 tsp each baking powder/cream of tartar
¾ to 1 cup of milk
Turbinado sugar for sprinkling if desired. You can use regular sugar as well.
Combine dry ingredients with a fork in a bowl. Cut in the shortening, using two knives or a pastry blender. Make a well in the centre and add the milk. Stir till just combined. Use the lesser amount if you want to roll out the biscuits and place on top, use the greater amount if you want to be able to drop by the spoonful.
Pat out dough on a floured work surface and cut into square biscuits and place on top of cherries, leaving about ¼ inch gap between them. Or drop by tablespoonful until almost completely covered.
Sprinkle with sugar if desired.
Bake 11-14 minutes, till topping is light golden brown.
Serve warm or cold, with whipped cream or ice cream.
I got the biscuit recipe from my mother, not sure the origin of it, it NEVER fails. If you have a favourite biscuit recipe, feel free to use that one.
I think you could use any fresh fruit or a combination.
© Catherine MacDonald