| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | cn | (Large) sliced peaches, drain-reserve juice |
| 1 | cn | Apricot halves, drain-reserve juice |
| 1 | tb | Margarine |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/2 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 3/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2 | tb | Margarine, softened |
| 1 | lg | Egg |
| 1 | c | Heavy cream |
| 2 | tb | Honey, at room temperature |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
TOPPING GARNISH Preheat oven to 400* F. In a medium saucepan, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes. Remove from heat. Stir in butter, cinnamon and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1 1/2 quart casserole. To prepare topping: mix together flour, sugar, baking powder, salt butter and egg. Spoon topping over fruit mixture. Bake cobbler until topping is lightly golden, 30 minutes. Reansfer casserole to a wire rack to cool slightly. To prepare garnish: beat together cream, honey, and cinnamon at medium speed until soft peaks form. Serve cobbler warm, topped with spiced whipped cream. Recipe by: TOH Posted to MC-Recipe Digest V1 #657 by Barbara Dianne Waller <dwaller@frontier.gulf.net> on Jul 06, 1997
A Message from our Provider:
“Jesus: to know him is to love him”