with Vanilla Custard Cream (raw)
Something happens when you freeze fruit and then defrost it. It actually gives the fruit sort of a ‘cooked’ texture. That’s what makes this cherry cobbler recipe work so well. You could use fresh fruit; it just wouldn’t mimic a traditional cooked cobbler as well. Plus, you’d have to pit all those cherries, adding a lot of time to the process. I take help where I can get it, and buying frozen cherries for this dish is one short cut I gladly take.
You can experiment using different kinds of fruit but I love cherries. When they are in season, I gorge on them like the witches of Eastwick.
For the Cobbler:
3-10 oz. Bags frozen cherries, thawed and drained
1/4 Cup Pitted Medjool Dates soaked for 10 min.
1 Teaspoon Lemon Juice
A Dash Cinnamon