2 cups water
3 Tablespoons cornstarch
2 pounds (6 cups) pitted Northwest fresh sweet cherries
1/4 cup sugar
2 teaspoons freshly grated lemon peel
1/2 teaspoon salt
1 3/4 cups all-purpose flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/8 teaspoon salt
1 cup heavy cream
Milk or cream for brushing on biscuits
Sugar for sprinkling on biscuits
To make filling:
In a large saucepan, stir together water and cornstarch.
Add cherries, sugar, lemon peel, and salt.
Bring to a boil over medium heat.
Cook 5 minutes, stirring, until mixture thickens and becomes clear.
Transfer fruit mixture to shallow 1-1/2 quart baking dish; set aside.
To make biscuits:
Combine flour, sugar, baking powder, and salt in medium bowl.
In a separate bowl, beat heavy cream until soft peaks form.
Add cream to dry ingredients; mix with fork until mixture begins to hold together.
Transfer to lightly floured surface; knead 10 times or until smooth dough forms.
Roll or pat out to 3/4-inch thick circle.
Place on top of fruit mixture.
If preferred, topping can be cut with a biscuit cutter into 6 biscuits.
Brush topping with milk or cream and sprinkle with sugar.
Bake at 425ºF for 15 to 20 minutes, or until biscuits are browned and fruit is bubbling.
Cool slightly before serving.