Merlot Cherry Cobbler
- 1 lb Cherries
- 1/2 cup Merlot
- 1/2 cup Water
- 2/3 cup Sugar
- 2 tbsps Cornstarch
- 1 cup All-Purpose Flour
- 1 cup Sugar
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 1 Large Egg
- 4 ozs Butter, unsalted
Stem and pit your cherries, set aside.
Preheat your oven to 375°F. Whisk together cornstarch and sugar in a deep saute pan until no clumps remain. Stir in Merlot and water until smooth. Add in cherries and place on the stove over medium heat. Cook until mixture just comes to a boil, stirring occasionally. Once mixture comes to a boil and begins to thicken, remove from heat and set aside.
While cherries are heating up, combine flour, sugar, baking powder and salt for the topping in a medium bowl. Beat one egg and add to the flour mixture. Use a fork to mix the egg into the flour.
In a small bowl, melt your butter and then use a small amount to lightly coat the inside of an 8x8 baking dish. Add the cooked cherry mixture to the dish then spread the cobbler topping evenly over the top. Pour the remaining butter over the top as evenly as possible.
Bake in the oven for 30-35 minutes or until the top is golden brown. Serve warm.
