| 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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