If you don't have a cherry pitter, use the side of a knife to crush each cherry against the work surface. Once the flesh has been separated, remove the pit. Be sure to wear an apron; cherries tend to squirt when crushed.
Recipe information
Yield
Makes 8 servings
Ingredients
16 small ripe apricots (about 3 pounds), halved, pitted
1 1/2 pounds cherries, pitted
2/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cardamom
4 cups purchased granola
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
7 cups Lemon-Buttermilk Sorbet
Preparation
Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.
