Skillet Blueberry Bourbon Pandowdy

1 box of frozen puff pastry, thawed (both sheets)

5 cups fresh blueberries

3 cups fresh sweet cherries, pitted

1 1/2-2 Tablespoons cornstarch

1/3-1/2 cup raw honey

1/4 cup bourbon

2 teaspoons vanilla extract

Zest from 1 lemon

1/2 teaspoon salt

1 large egg, beaten

Raw Sugar or Vanilla Sugar for topping

1/2 cup heavy cream, Optional***

Preheat oven to 400. On a floured surface roll the pastry, Cut out all different size stars. (I buy Fox Run Craftsmen products in stars and hearts. Each container offers 5 sizes of each shape.) Place on a chilled parchment paper lined baking sheet. Allow to freeze in the freezer while you continue with the recipe.

In a 9-10 inch Lodge cast iron pan, combine blueberries and cherries with the cornstarch and toss to combine. Add the honey, bourbon, lemon zest, vanilla, and salt. Fold everything together so that everything is evenly coated. 

Brush the beaten egg, lightly over the stars and arrange all over the fruit but don’t fully cover. Brush the stars again and sprinkle with Raw Sugar or Vanilla Sugar. 

Place the skillet on a foil lined baking sheet and place in the oven, bake for 20 minutes then reduce heat to 350 and cook for 20 more minutes until fruit is bubbling through the pastry. If it looks like the stars are growing to fast then cover lightly with foil. 

***I did not do this step as it was perfect without it. Spoon the heavy cream over the top and return to the oven for another 10 minutes. The pastry will turn a dark golden brown.

Remove from oven and allow to cool to warm or even room temperature and serve with a scoop of vanilla ice cream or whipping cream that is sweetened with a touch of sugar and bourbon.

Vanilla Sugar

2 cups sugar

1 Vanilla bean

Place sugar in a food processor. Using a very sharp knife, Cut the vanilla bean down the center, but not in half. Using the tip of the knife, scrape out the vanilla bean and place in the food processor and repeat until all the sticky goodness is in with the sugar. Set the vanilla bean aside and pulse the sugar. Pour the sugar in an airtight container and place the vanilla bean in the container. Remove the vanilla bean after a week and you now have vanilla sugar. I use it on top of muffins, breads, fruit and toast for my kids.

Sweetened Whipping Cream

1 cup heavy whipping cream

3 Tablespoons powdered sugar

1/2 teaspoon vanilla or bourbon or grand mariner

To get optimal results, it is best if the bowl, beaters and cream are cold.

Beat cream until it begins to thicken, add sugar and flavoring and beat until soft peaks form. Store in refrigerator. This can be made up to 2 hours ahead.