Pineapple Upside Down Cobbler

On our next stop in this culinary journey of home fuzziness, this recipe was first given to me by my friend Selina.  This cobbler is unique for a number of different things; it takes cherries and pineapple and fuses them together within the cobbler, and it doesn't use a biscuit type topping for the cobbler.  It was so good, I had to put my own twist on it and make it my own.  This is an adult recipe; as called for, it uses vodka.  I will also give the non-alcoholic alternative :)

Pineapple Upside Down Cobbler

Ingredients:  3 c pineapple, chopped

                       3 c cherries, pitted

                       1 box Nilla wafers

                       1 c whipped cream vodka**

                       1 1/2 c sugar

                       2 sticks butter

1.  In a medium bowl, combine pineapple and vodka; let sit and soak for one hour.  Set aside.

2.  In a medium saucepan, combine cherries and sugar, cooking on medium heat until cooked down to a compote consistency

3.  Crush the nilla wafers in a food processor until they are small, graham-cracker crumb sized pieces.  

4.  Preheat the oven to 325.  

5.  Prepare either a 13 x 9 pan, or a 9x9 casserole pan.  Glass pans for this recipe work the best.  Grease the bottoms with cooking spray.

6.  Add in the cherries and the pineapple, liquid and all; mix together so they are evenly distributed.  

7.  Sprinkle the nilla wafer mixture on top so it creates an even covering over the fruit.

8.  Slice the butter into thin slivers; distribute evenly over the top of the cobbler.  Use both sticks.

9.  Cook at 325 for 1 hour, or until the top of the cobbler is golden brown and the fruit is slightly bubbly.

10.  Serve with vanilla ice cream!

** For the non-alcoholic version, you can use a can of pineapple; use the can complete with the juice, it will turn out just as tasty