Real creme fraiche is delicious.  but, in a pinch you can substitute sour cream or yogurt.

Ingredients for Filling:

• ½ c golden brown sugar (packed)
• 4 tsp cornstarch
• Pinch of salt
• ½ c water
• 40 oz frozen tart cherries
• 1 Tab fresh lime juice
• 1 tsp finely grated lime peel

Directions for Filling:

1. Stir brown sugar, cornstarch, and salt in large sauce pan.
2. Stir in 1/2 cup water.
3. Stir over medium heat until sugar and cornstarch dissolve.
4. Add cherries; bring to boil, scraping sides of skillet and stirring frequently.
5. Reduce heat to medium-low; simmer until mixture thickens, about 2 – 4 minutes.
6. Remove from heat.
7. Stir in lime juice and lime peel.
8. Transfer filling to 9 x 13 x 2-inch glass baking dish.

Ingredients for Biscuits:

• 1 ¾ c flour
• ¾ c sugar
• 1 Tab baking powder
• ¼ tsp salt
• 2 c crème fraîche or sour cream (divided use)
• 2 tsp vanilla extract
• ¼ tsp finely grated lime peel
• 1 Tab milk (about)
• 1 Tab suga

Directions for Biscuits:

1. Whisk flour, ¾ cup sugar, baking powder, and salt in medium bowl.
2. Whisk 1 cup crème fraîche, vanilla, and lime peel in small bowl.
3. Add crème fraîche mixture to dry ingredients.
4. Stir with fork just until dough begins to come together.
5. Turn dough out onto well floured surface and knead just until dough holds together.
6. Gather dough into round; pat out to 1/2-inch thickness.
7. Using 2-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds.
8. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 10.
9. Transfer rounds to another rimmed baking sheet;
10. Brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.

Directions for Baking:

1. Position 1 rack in top third and 1 rack in bottom third of oven.
2. Preheat to 450°F.
3. Place cherries in bottom third of oven and biscuits in top third of oven.
4. Bake until cherries are bubbling and biscuits are golden, about 10 minutes.
5. Warm cherries in 300° oven for 15 minutes.
6. Divide warm cherries among 10 bowls; top each with 1 biscuit and spoonful ofremaining crème fraîche

Serves: Makes 10 servings

Source: Bon Appétit | June 2008 by Lori Longbotham