Ingredients:

Fruit:

• 1/2 cup packed light brown sugar
• 4 teaspoons cornstarch
• Pinch of salt
• 4 oz. Cheribundi Tru Cherry or Ginger Cherry juice
• 6 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 2 3/4 pounds whole unpitted cherries)
• 1 tablespoon fresh lime juice
• 3/4 teaspoon finely grated lime peel

Biscuit:

• 1 3/4 cups unbleached all purpose flour
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup sour cream or plain yogurt
• 2 teaspoons vanilla extract
• 2 teaspoons grated and finely chopped fresh ginger
• 1/8 teaspoon ground cardamom (optional)
• 1 tablespoon milk

Optional: lightly sweetened whipped cream

Method of preparation:

Fruit:
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Stir brown sugar, cornstarch, and salt in large nonstick skillet; stir in Cheribundi Tru cherry juice. Stir over medium heat until sugar and cornstarch dissolve. Add cherries and stirring constantly, bring to boil. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11×7x2-inch glass baking dish.

Biscuits:
Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl. Whisk sour cream, vanilla, cardamon, and ginger in a small bowl. Add sour cream mixture to dry ingredients; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2-inch thickness. Using 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.

Place cherry dish on a rack in the bottom third of oven and biscuits in the top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 minutes.

Divide fruit in to 6 bowls and top each with a ginger biscuit, or serve short-cake style. Garnish with a dollop of whipped cream, if desired.