| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 5 |
c |
Peaches; peeled, pitted and cut into thick slices |
| 2 |
c |
Blueberries |
| 2 |
tb |
Orange liqueur |
| 4 |
tb |
Melted |
|
|
Butter to grease dish |
| 1 |
c |
All purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Chilled butter; cut into tablespoon pieces |
| 1/3 |
c |
Light cream |
| 2 |
tb |
Melted butter and sugar |
|
|
Whipped cream or ice cream; optional |
INSTRUCTIONS
FOR FILLING
FOR BISCUIT DOUGH
For the filling mix sugar with cornstarch and toss that with peaches and
blueberries. Transfer them
to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round
pyrex pie plate or 8-inch
square one.) Preheat the oven to 425 degrees. For the dough, in a food
processor combine the
flour, baking powder and salt; cut in chilled butter and process with cream
to make a dough.
Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or
cut into biscuits and set
biscuits, touching each other over fruit. Drizzle biscuits with melted
butter and sugar and bake for
40 minutes or until biscuits are golden and fruit underneath bubbling.
Serve hot, warm or at room
temperature with cream or ice cream.
Yield: 6 to 8 servings
: Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF 6726
Posted to MC-Recipe Digest V1 #272
Date: Thu, 31 Oct 1996 17:48:32 -0500
From: Gail Shermeyer <4paws@netrax.net>
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