Instructions: Combine cherries, 1/2 cup sugar, lemon juice, arrowroot, almond extract, grated lemon zest and cinnamon together in a sauce pan and cook over low heat, stirring occasionally until mixture simmers, about 4 - 5 minutes.

Pour into a lightly buttered 2 quart baking dish.

In a food processor or mixer, add flour, remaining sugar, baking powder and salt and pulse 2 or 3 times to mix. Add butter and pulse until just combined but still crumbly. Add cream, egg, vanilla and pulse again just to combine and form a smooth batter.

Drop batter by heaping teaspoons on top of cherry mixture, leaving space in between. Sprinkle almonds over and bake in a preheated 400 degree oven for 20 minutes or until top is lightly browned and cherry mixture is bubbling. Serve warm or at room temperature with Vanilla Bean Ice Cream or slightly sweetened whipped cream.

*Original recipe called for 2 tbsp. butter for buttering dish and 2 tbsp.

chilled and cut into tiny bits, 1/2 c light cream, and 3 c almonds.

NOTES : Cherries are in our grocery stores now. Every other year Ive missed them and I vowed to make something yummy to enjoy them this year. I found this recipe in my files and did some adjustments to make it lowfat.

It came out very well.

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