Orange-Cherry Cobbler

• 1 large orange
• 1 lemon
• 1 cup sugar
• 1 16-ounce bag frozen pitted sweet cherries, thawed
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon fresh lemon juice
• 1 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup chilled whipping cream

1. Position rack in center of oven and preheat to 400F.
2. Using vegetable peeler, remove peel (colored part only) from orange and 1/2 of lemon in strips.
3. Place peel and sugar in processor and process until peel is finely minced and sugar is moist, about 2 minutes.
4. Combine 1/2 cup orange sugar, cherries, orange juice concentrate, cornstarch, cinnamon and lemon juice in large bowl.
5. Let stand 10 minutes.
6. Transfer cherry mixture to 9-inch-diameter cake pan with 1 3/4-inch-high sides.
7. Bake until mixture begins to simmer and thicken, about 15 minutes.
8. Meanwhile, combine flour, baking powder and salt in medium bowl.
9. Mix in 1/2 cup orange sugar.
10. Gradually pour cream over dry ingredients, tossing until moist clumps form.
11. Gently combine to form dough.
12. Press dough out on lightly floured surface to 6- to 7-inch-diameter round.
13. Cut into 6 wedges.
14. Transfer wedges to top of hot cherry mixture, spacing slightly apart.
15. Bake until biscuits are golden brown and tester inserted in center comes out clean, about 25 minutes.
16. Serve hot.

orange, lemon, sugar, sweet cherries, orange juice concentrate, cornstarch, ground cinnamon, lemon juice, flour, baking powder, salt, chilled whipping cream

Taken from www.epicurious.com/recipes/food/views/orange-cherry-cobbler-39 (may not work)