Cooking

1 1/4 cups sugar

3 tablespoons cornstarch

4 cups pitted fresh tart cherries

1/2 cup Chambord Liqueur

1/4 teaspoon almond extract

1 cup all-purpose flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

1/2 cup milk

Preheat oven to 400 degrees. Blend sugar, cornstarch, cherries, and almond extract in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute. Add Chambord. Pour fruit mixture into an ungreased 2-quart casserole. Place in oven while preparing dough.

Combine flour, 1 tablespoon sugar, baking powder, and salt into a mixing bowl. Add shortening and milk. Cut shortening in several times then stir until dough forms a ball. Drop dough in about 6 spoonfuls onto hot fruit. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream, if desired, or cool slightly and serve with vanilla ice cream.

Recipe provided by Mark Williams, executive chef at Brown-Forman