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2 cups water
3 tablespoons cornstarch
2 pounds (6 cups) pitted Northwest fresh sweet cherries
1/4 c sugar
2 teaspoons freshly grated lemon peel
1/2 teaspoon salt

Biscuit Topping:
1-3/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup heavy cream
Milk or cream for brushing on biscuits
Sugar for sprinkling on biscuits

Nutritional Analysis Per Serving: 448 Cal., 6.0 g pro., 16.0 g total fat, 72.0 total carb., 54 mg chol., 4.0 g dietary fiber and 440 mg sodium.

In large saucepan, stir together water and cornstarch. Add cherries, sugar, lemon peel and salt. Bring to a boil over medium heat. Cook 5 minutes, stirring, until mixture thickens and becomes clear. Transfer fruit mixtrue to shallow 1-1/2 quart baking dish; set aside.

To make biscuits, combine flour, sugar, baking powder and salt in medium bowl. In a separate bowl, beat heavy cream until soft peaks form. Add cream to dry ingredients; mix with fork until mixture begins to hold together. Transfer to lightly floured surface; knead 10 times or until smooth dough forms. Roll or pat out to 3/4-inch thick circle.

Place on top of fruit mixture. If preferred, topping can be cut with a biscuit cutter into 6 biscuits. Brush topping with milk or cream and sprinkle with sugar. Bake at 425°F for 15 to 20 minutes, or until biscuits are browned and fruit is bubbling. Cool slightly before serving.

Makes 6 servings.