The Bench Market’s Okanagan Cherry Shortcake (serves 8)

by Suzanne Heron.

Mix 3 c pitted cherries with 125 gm sugar and store in fridge 2 hrs. Combine 125 gm sugar, 480 gm flour, 4 tsp baking powder and ¾ tsp salt in a large bowl. Cut in ⅔ c cold butter. Whisk 2 large eggs, ½ c heavy cream and 1 tsp vanilla and stir in until just incorporated. Drop 8 biscuits onto a parchment-lined baking sheet using a scoop or spoon, and bake 20 min at 375F, until golden brown. For cream topping, whip 1 ½ c heavy cream with 2 Tbsp sugar and 1 tsp vanilla. Slice each biscuit in half and spoon cherry compote on bottom. Top with whipped cream and drizzle with cherry jus. Place top of biscuit on cream and serve. Great with chocolate ice cream!

Chef Stewart, 368 Vancouver Ave, Penticton, 250-492-2222. Stewart also smokes all their sandwich meat himself.