Cherry Cobbler with White Chocolate-Almond Biscuits
Preheat oven to 375 degrees F. For biscuits, in a medium bowl stir together flour, the 1/4 cup sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; chill flour mixture while making filling.
For filling, in a Dutch oven combine cherries, the 2 cups sugar, and the cornstarch. Cook over medium heat until cherries release their juices, stirring occasionally. Increase heat to medium-high; cook until thickened and bubbly, stirring constantly. Keep filling hot.
In a small bowl whisk together eggs, milk, almond extract, and vanilla. Remove flour mixture from the refrigerator; add egg mixture, white chocolate, and almonds. Stir just until mixture is moistened.
Bake for 25 to 30 minutes or until biscuits are golden brown. Cool in pan on a wire rack about 1 hour. If desired, serve with Mascarpone Dream.
Place mascarpone cheese in a large mixing bowl; let stand at room temperature for 30 minutes. Beat with an electric mixer on low speed for 30 seconds; beat in sugar. Gradually beat in whipping cream and almond extract until soft peaks form (tips curl). Use immediately or cover and chill for up to 6 hours.