| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 2 | T | Cornstarch |
| 1 | Large sliced peaches | |
| drain-reserve juice | ||
| 1 | Apricot halves | |
| 1 | T | Margarine |
| 1/2 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1/2 | c | All-purpose flour |
| 3/4 | t | Baking powder |
| 1/4 | t | Salt |
| 2 | T | Margarine, softened |
| 1 | Egg | |
| 1 | c | Heavy cream |
| 2 | T | Honey, at room temperature |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 64mg
Sodium: 189.1mg
Potassium: 45.6mg
Carbohydrates: 25.8g
Fiber: <1g
Sugar: 16.9g
Protein: 2.3g