CHERRY HON­EY­COMB COB­BLER

Better Homes & Gardens - Best of Summer Recipes - - Lighten Up -

pic­tured on page 75. prep 30 min­utes bake 38 min­utes at 325° F

2 cups all- pur­pose flour

2/3 cup sugar

1 Tbsp. chopped fresh thyme

1 tsp. kosher salt

3/4 cup cold un­salted but­ter ( 11/2 sticks),

cut into pieces

3 Tbsp. honey

1 Tbsp. chopped fresh thyme

1/4 cup honey

2 Tbsp. corn­starch

1 or­ange (2 tsp. zest, 1/4 cup juice)

9 cups fresh tart red cher­ries, pit­ted, or

three 16- oz. pkg. frozen pit­ted tart

red cher­ries, thawed and drained

(about 6 to 7 cups)

Vanilla ice cream

Honey

Thyme

1. For hon­ey­comb cook­ies: Pre­heat oven to 325° F. In a large bowl com­bine flour, sugar, thyme, and salt. Us­ing a pas­try blender or your fin­ger­tips, cut or rub in but­ter un­til mix­ture re­sem­bles coarse crumbs. Us­ing a fork, stir in honey. Gen­tly knead in bowl un­til dough holds to­gether.

2. On a lightly floured sur­face roll dough to 1/4- inch thick­ness. Cut dough us­ing a 2- inch hexagon-shape cut­ter. Place cutouts 1 inch apart on two un­greased cookie sheets. Reroll scraps.

3. Bake 13 to 15 min­utes or un­til edges are firm and tops are lightly browned. Trans­fer to a wire rack; cool. 4. For baked cher­ries: In­crease oven to 400° F. In a 2- qt. bak­ing dish stir to­gether thyme, honey, corn­starch, zest, and juice. Stir in 4 cups cher­ries. Bake 25 min­utes or un­til thick­ened and bub­bly; re­move from oven. Stir in re­main­ing cher­ries; cool slightly. Top with hon­ey­comb cook­ies in a hon­ey­comb pat­tern; serve re­main­ing cook­ies on the side. Top cob­bler with vanilla ice cream, honey, and thyme. Makes 8 serv­ings. per serv­ing 550 cal, 21 g fat ( 13 g sat. fat), 58 mg chol, 171 mg sodium, 88 g carb, 4 g fiber, 56 g sug­ars, 7 g pro.

IN­STEAD OF DROP­PING A FRESH PEACH SLICE INTO A GLASS OF SPARKLING ITAL­IAN WHITE WINE, THE BUB­BLY IS POURED OVER CAKE AND TOPPED WITH FRESH PEACHES. SUB­STI­TUTE SPARKLING WHITE GRAPE JUICE FOR A NON­AL­CO­HOLIC VER­SION.

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